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2 tablespoons extra-virgin olive oil

2 carrots, halved lengthwise and thinly sliced

1 medium onion, chopped

2 to 3 cloves garlic, chopped

2 tablespoons tomato paste

Kosher salt and freshly ground pepper

1/4 pound green or yellow wax beans

1 small zucchini or yellow summer squash

1 15-ounce can white beans or chickpeas, drained and rinsed

1/2 cup broken spaghetti or other small pasta

3/4 cup store-bought pesto

Grated parmesan cheese and crusty bread, for serving (optional)