INGREDIENTS
1 15.5 ounce can
Cannellini 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 ounce container
Pesto, refrigerated
3 cups
Farfalle or penne, whole-grain
1 tbsp
Italian seasoning
1
Salt and pepper
2 tbsp
Olive oil
1/2 cup
Pecorino romano, grated