Balsamic Roasted Veggie and White Bean Pasta | Umami

Ingredients

• Cooking spray
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 garlic cloves (crushed)
• 1 teaspoon dried Italian herbs
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 8 ounces 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
• ½ pound Delallo fusilli
• 1 15-ounce can cannellini beans, drained and rinsed
• ¼ cup freshly grated parmesan cheese
• Drizzle balsamic vinegar
• Red pepper flakes (for serving, optional)