1In 3-quart saucepan, heat oil over medium-high heat. Add onion and bell pepper; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
2Stir in tomatoes, broth and beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 5 minutes.
3Stir in pasta and squash. Heat to boiling over medium-high heat. Boil 8 to 10 minutes, stirring occasionally, until pasta is tender. Top individual servings with pesto; swirl in slightly. Garnish with shredded Parmesan cheese if desired.