INGREDIENTS
1
15.5- oz. can Cannellini or white beans
1
Red bell pepper
1
Red onion (cut into 3/4-inch-thick slices)
1
Yellow squash
1
Zucchini
1 tbsp
Lemon juice, fresh
1
7- oz. container Pesto, refrigerated or homemade
3 cups
Farfalle or penne, whole-grain or regular
1 tbsp
Italian seasoning
1
Salt and pepper
2 tbsp
Olive oil
1/2 cup
Pecorino romano, grated