4 farfalle zucchini beans Recipes

uncooked farfalle (bow tie pasta), olive oil, zucchini (about 6 oz), cut diagonally into 1/4-inch slices then stacked and cut into 1/4-inch-thick strips, salt, freshly ground black pepper, orange bell pepper, seeded and cut into 1/4-inch cubes, canned small white beans, rinsed and drained, curls parmesan cheese removed with a vegetable peeler (1 1/2 oz)

zucchini , cut lengthwise into 1/2-inch-wide pieces, yellow squash, cut into 1/2-inch-wide pieces, red bell pepper, seeded , cut into 1-inch-thick slices, red onion , cut into 3/4-inch-thick slices, olive oil, salt and pepper, whole-grain farfalle or penne, cannellini beans, drained and rinsed, refrigerated pesto (about 3/4 cup), grated pecorino romano, fresh lemon juice

carrots, chopped, celery ribs, chopped, sweet onion, chopped, garlic cloves, minced, minced fresh thyme, olive oil, organic vegetable broth, tomatoes, seeded and chopped, zucchini, chopped, kosher salt, freshly ground black pepper, cannellini beans, drained and rinsed, uncooked mini farfalle (bow-tie) pasta, basil pesto