Basil Pesto Pasta with Beans, Roasted Asparagus, Zucchini & Tomato
- Time
- 30 min
- Serves
- 4
- Style
- Vegetarian auto-gluten-free
Ingredients
- 1 small bunchasparagus
- ½ cupbasil pesto
- 2 (15 oz) canscannellini (white kidney) beans
- 10 ozgluten-free rotini pasta
- 2 pintsgrape tomatoes
- 2 mediumzucchini squash
- black pepper
- extra virgin olive oil
- Italian seasoning
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- large pot
- measuring cups
- measuring spoons
- oven mitts
- stirring spoon
Per serving
- Calories
- 642
- Protein
- 23g
- Carbs
- 98g
- Fat
- 20g
- Fiber
- 14g
- Sodium
- 483mg
Method
Log in needed to view all details.