With leftover sun-dried tomato pesto from earlier in the week, this vegetarian one-pan (plus one for cooking pasta) meal comes together in a flash. Smarts: Any beans would be great here, so try it with chickpeas, kidney beans, or even pinto beans if you prefer.
Pasta - Cook pasta according to package directions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 5 days ahead)
Make pesto - (Skip if made ahead for Tuesday.) Drain and rinse tomatoes. Peel garlic. Place all pesto ingredients in a food processor. Pulse until thickened. If it doesn’t blend easily, add more water a bit at a time. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Zucchini / Shallots / Parsley - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Cheese - Grate cheese. (Can be done up to 3 days ahead)
Mushrooms (if not pre-sliced) - Slice mushrooms. (Can be done up to 2 days ahead)
Beans - Drain and rinse.
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Turn on the oven’s broiler and move one oven rack so that it is about 6” / 15 cm below the heat source.
Give pesto a stir and add some water until it is smooth and saucy enough to easily coat pasta.
Heat a large oven-safe skillet with oil over medium heat. Add mushrooms and zucchini and saute until tender, 8 to 10 minutes.
Add shallots and some salt and saute for 2 minutes more.
Remove pan from heat and stir in pasta, pesto, and beans.
Top pasta with cheese and place under the broiler. Broil until cheese is melted, 2 to 3 minutes. (Be careful when you remove the skillet - the handle will be hot.)