Very Fragrant Veggie Pasta and Beans

1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 small garlic clove minced
3/4 teaspoon dried oregano
1 teaspoon dijon mustard
2 teaspoons honey
6 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups of grape or cherry tomatoes, washed
2 cups leeks, trimmed, cleaned, cut lengthwise, then sliced across into 1/8 inch slices
2 medium zucchini, cut lengthwise, then sliced across into 1/8-inch slices
1 tablespoon olive oil
8 oz. pasta, regular or gluten free(fusilli, penne or farfalle work great) cooked al dente
2 cups arugula leaves
1/4 cup fresh basil, shredded
1/4 cup fresh parsley, chopped
1/4 cup slivered almonds, lightly toasted
15 oz. can of cannellini beans, drained and rinsed

Preheat the oven to 425 F. LIne a large baking sheet with parchment paper
In a medium bowl, combine the tomatoes with 2 teaspoons of olive oil, salt and pepper to taste. Spread out onto prepared baking sheet in a single layer. Roast in the preheated oven for 30 minutes, rotating the pan halfway through. After 30 minutes toss in the leeks and zucchini and return to the oven for an additional 30 minutes, stirring halfway through. Remove from oven and set aside.
While the veggies are roasting, In a small bowl, whisk together the red wine vinegar, lemon juice, lemon zest, garlic, dried oregano, dijon mustard, honey and 6 tablespoons extra virgin olive oil. Season to taste with salt and pepper. Add the cannellini beans and stir. Set aside.
In a large bowl, combine the cooked pasta, bean and dressing mixture, warm roasted veggies and the 2 cups of arugula. Lightly mix together as the arugula wilts. Add the chopped parsley, basil and salt and pepper and toss well. Spread onto serving platter and top with toasted almonds. Keeps in refrigerator for a week.
NOTES : This dish is delicious warm or a room temperature. Perfect to take to a pot luck!

Nutrition Information