This salad is delicious warm or cool! You can change out the ingredients to whatever is in season.

4 medium zucchini, halved lengthwise and then cut crosswise in 1/2 inch moons.
1 tablespoon olive oil
Coarse salt and freshly ground pepper
250 g penne pasta
425 g can cannellini (drained and rinsed)

I added :-
1/4 cup edamame beans (thawed) *optional
2 cups baby spinach, mixed through the warm pasta
parmesan to serve (if eating 100% plant based, omit the parmesan)

PESTO
250 g of store bought pesto (read the ingredients and look for olive oil as opposed to canola of sunflower oil)

OR you can make your own :-
2 1/2 cups loosely packed fresh basil leaves

1 clove garlic, chopped
1/4 cup walnuts
3 tablespoons nutritional yeast
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
Freshly ground black pepper

To make the salad, preheat oven to 200C and line a baking tray with baking paper.

Toss the zucchini with the oil, salt and pepper until coated and spread evenly on the tray.

Bake for 25-30 minutes, until tender and lightly browned.

Meanwhile bring a large post of salted water to boil. Stir in the pasta. then adjust the heat to maintain a low boil. Cook (approx 10-12minutes), stirring occasionally, until the pasta is tender but still firm. Drain well.

Put the pasta, zucchini, and beans in a large bowl, stir gently to combine.

Add the spinach and edamame beans, stir to combine.

To make the pesto combine all the ingredients in a food processor, or nutri bullet for 1 minute, or longer until the pesto has a smooth even consistency.

Add the pesto to the pasta mixture and stir gently to combine.

Serve warm, cool or at room temperature. Top with vegan parmesan if you are eating a Whole Food Plant Based Diet.