White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini

Fast-roasted cherry tomatoes and zucchini tossed with cannellini beans, penne pasta and pesto sauce. This dish can be served hot as a main meal, or cold as a pasta salad

White Bean Pesto Pasta with Fast-Roasted Tomatoes and Zucchini

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 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

  • cup good-quality pesto (store-bought or homemade


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 15 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.


Facebook Conversations