Bring a large pot of water with a large pinch of salt to a boil.

Meanwhile, cut the broccoli into bite-sized florets. Cut the green beans into 1 1/2-inch pieces. Halve the squash lengthwise, then slice into 1/4-inch half moons. Halve the grape tomatoes. Thinly slice the basil.

Add the raviolini to the boiling water and cook 4-5 minutes, until al dente. Remove with a slotted spoon, keeping the water on the stove for later.

While the raviolini cooks, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the squash and cook, tossing, 5 minutes, until softened. Add the green beans and tomatoes and cook another 3 minutes, until crisp-tender. Season with salt and pepper.

Once the pasta is done, add the broccoli to the boiling water and cook 4-5 minutes, until tender. Drain and add to the pan with the vegetables.

Add the drained raviolini, pesto, parmesan, and 1/2 the basil to the pan. Toss until thoroughly combined, then season with salt and pepper.

Divide the raviolini between bowls and garnish with the remaining basil. Enjoy!