Pasta and Veggies with Pesto

• salt
• 1/4 box whole wheat penne
• 3/4 small zucchini
• 5-6 asparagus
• 2 large handfuls green beans, ends trimmed
• 3 heaping spoonfuls pre-made pesto sauce
• 2 small handfuls shredded Parmesan cheese
• EVOO

Cut the green beans and asparagus at an angle, cutting each piece into two. Slice the the zucchini. 

Bring a large pot of salted water to a boil. Add the pasta and cook to al dente, about five minutes. Add the veggies and continue to cook another 2-3 minutes. 

Spoon the pesto into a bowl and add one ladle of the starchy pasta water. Strain the pasta and the veggies and immediately add it to the pesto. Toss until all the pasta and veggies are covered evenly. Sprinkle with the Parmesan cheese.

Adapted from Express Lane Meals