White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini

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White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini

 

20 cherry tomatoes

1 zucchini, sliced on diagonal

1 tablespoon extra virgin olive oil

8 ozs. penne pasta

1 cup canned cannellini beans, rinsed and drained

2/3 cup good quality pesto, store bought or homemade

 

Preheat the oven to 450 degrees. 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.

Makes 2 servings.