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Fusilli with Sun-dried Tomato Pesto
and mushrooms / zucchini / white beans

Active: 30 min Total: 30 min
With leftover sun-dried tomato pesto from earlier in the week, this vegetarian one-pan (plus one for cooking pasta) meal comes together in a flash.
Smarts: Any beans would be great here, so try it with chickpeas, kidney beans, or even pinto beans if you prefer.


Sun-Dried Tomato Pesto:
  • Sun-dried tomatoes in oil - 1/2 cup , drained and rinsed
  • Garlic - 1 clove , peeled
  • Pecan halves - 1/4 cup
  • Cheese, parmesan (opt) - 2 Tbsp
  • Arugula - 1/2 oz
  • Oil, olive - 1 1/2 Tbsp
  • Water - 1 Tbsp
Fusilli with Sun-dried Tomato Pesto:
  • Pasta, fusilli - 10 oz (sub any fun pasta shape)
  • Zucchini - 1 lb , cubed
  • Shallots - 2 cloves , diced
  • Parsley, fresh - 2 Tbsp , chopped
  • Cheese, fontina - 3 oz , grated (sub provolone or mozzarella)
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Beans, cannellini or pinto (14 oz / 397 g) - 1 can , drained and rinsed
  • Sun-dried tomato pesto (ingredients listed separately) - ~3/4 cup
  • Oil, cooking - 1 Tbsp


  1. Pasta - Cook pasta according to package directions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 5 days ahead)
  2. Make pesto - (Skip if made ahead for Tuesday.) Drain and rinse tomatoes. Peel garlic. Place all pesto ingredients in a food processor. Pulse until thickened. If it doesn’t blend easily, add more water a bit at a time. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  3. Zucchini / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Cheese - Grate cheese. (Can be done up to 3 days ahead)
  5. Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 2 days ahead)
  6. Beans - Drain and rinse.

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  1. Turn on the oven’s broiler and move one oven rack so that it is about 6” / 15 cm below the heat source.
  2. Give pesto a stir and add some water until it is smooth and saucy enough to easily coat pasta.
  3. Heat a large oven-safe skillet with oil over medium heat. Add mushrooms and zucchini and saute until tender, 8 to 10 minutes.
  4. Add shallots and some salt and saute for 2 minutes more.
  5. Remove pan from heat and stir in pasta, pesto, and beans.
  6. Top pasta with cheese and place under the broiler. Broil until cheese is melted, 2 to 3 minutes. (Be careful when you remove the skillet - the handle will be hot.)
  7. Serve pasta with parsley on top. Enjoy!



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