Vegetarian

White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini is for Dinner.

White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini takes 15 minutes to prepare.

White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini takes 15 minutes to cook.

White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini makes 4 servings.

The ingredients for White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini are:

20 cherry tomatoes
1 zucchini (courgette)?sliced on diagonal
1 tablespoon extra virgin olive oil
8 oz (240g) penne pasta
1 cup canned cannellini beans?rinsed and drained
2/3 cup good-quality pesto (store-bought or homemade)

Here is how you make White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini:

PREHEAT the oven to 450F/230C. PLACE the cherry tomatoes and sliced zucchini in a baking dish and toss with the olive oil. COOK in the oven for 12 minutes. WHILE the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions, adding the drained white beans in the final minute to heat through. DRAIN the pasta and beans reserving 2 tablespoons of the cooking water, and toss gently with the pesto and oven-roasted vegetables until well combined.Variations: Use fresh asparagus instead of the zucchini. Replace the cannellini beans with shredded pre-cooked chicken breast.(www.mediterrasia.com)Number of Servings: 4Recipe submitted by SparkPeople user REBECKY44.

The nutritional information for White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 513.4

• Total Fat: 21.5 g
• Cholesterol: 32.0 mg
• Sodium: 512.9 mg
• Total Carbs: 64.0 g
• Dietary Fiber: 8.8 g
• Protein: 16.9 g

The dietary needs meet for White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini is Vegetarian