Add whole wheat pasta to boiling salted water and cook according to package instructions. While pasta is cooking, sautee a few minced cloves of garlic in some olive oil, add a sliced zucchini and a sliced yellow squash and the zest of a lemon. When the vegetables begin to soften, add 1/2 small can of white beans (rinsed and drained). Puree the other 1/2 can of rinsed beans with the juice of the lemon, a few leaves of basil, olive oil and water to a creamy consistency.
Add the puree to the vegetables, season with salt and pepper and cook until heated through.
Toss with cooked pasta and top with grated parmesan cheese.