1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

2 garlic cloves, crushed

1 teaspoon dried Italian herb mix

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 inch pieces

1 medium zucchini, cut into 1/4-inch thick rounds

1 medium yellow squash, cut into-1/4 inch thick rounds

1 dry pint cherry tomatoes, halved

1 red onion, cut into 1 inch pieces

For the Pasta

1/3 cup prepared pesto

1/2 pound fusilli or curly pasta cooked according to package direction, drained and cooled

1 15-ounce can cannellini beans, drained and rinsed

1/4 cup freshly grated Parmesan or Romano cheese

A generous drizzle of balsamic vinegar

Olive oil if needed

Red pepper flakes to taste if you like a little spice!