Pesto Veggie Pasta with White Beans

Wake up your pot and cook the pasta in salted water according to the package instructions. Once done, scoop out ¼ cup of the pasta water and then drain the pasta, setting it aside for later.

While that pasta is simmering, heat up a skillet with 2 tbsp olive oil over medium-high heat. Toss in the diced zucchini and halved cherry tomatoes. Sauté them for 6–8 minutes until they are tender and bubbling with joy. Sprinkle in 1 tsp kosher salt and ½ tsp black pepper to season the veggie party.

Add the drained and rinsed cannellini beans to the skillet. Cook for 2 minutes until heated through and inviting. Now, add the cooked pasta, pesto, and that reserved pasta water. Give everything a good toss until it is glossy, coated, and looking absolutely irresistible.

Serve this vibrant veggie pasta up hot, and if you love a cheesy finish, sprinkle over ⅓ cup grated Parmesan. Because cheese makes everything better!