Heat oil in a large nonstick skillet over medium heat. Add onion
and garlic and cook, stirring, until beginning to soften, about 3
minutes. Add zucchini, salt and pepper and stir to combine.
Reduce heat to low, cover and cook, stirring once, until the
vegetables are tender-crisp, 3 to 5 minutes.
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Stir in beans, tomatoes and pesto; increase heat to medium and
cook, stirring, until heated through, about 2 minutes. Remove
from the heat and stir in Parmesan.
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