INGREDIENTS
Cooking spray
1 tbsp
balsamic vinegar
1 tsp
Dijon mustard
2
garlic cloves, crushed
1 tsp
dried Italian herbs
1 tsp
kosher salt
2 tbsp
olive oil
2 cups
broccoli florets
8 oz
sliced mushrooms
1
red bell pepper, seeded and cut into 1” pieces
1
medium zucchini, cut into 1/4” thick rounds
1
medium yellow squash, cut into 1/4” thick rounds
1
dry pint cherry tomatoes, halved
1
red onion, cut into 1” pieces
1/3 cup
Delallo pesto or homemade skinny Basil Pesto
1/2 lb
Delallo fusilli, gluten-free or whole wheat
1 15 ounce can
cannellini beans, drained and rinsed
1/4 cup
freshly grated parmesan cheese
Drizzle balsamic vinegar
Red pepper flakes, for serving (optional)