Here is my recipe:
1 crookneck squash; thinly sliced into pieces (a few zucchini would also work instead)
1 chopped onion (white preferably)
16 oz. angel hair pasta
1 cup of pesto approx.
1/2 cup of bechamel or other white sauce (adjust amounts of pesto and white sauce depending on your tastes)
A sprinkle of Parmesan cheese
1: Boil some water in a pot.
2: Saute your onions and squash in an oiled pan until lightly browned. (Add in the capers at the last minute) Add your pasta into the boiling water and cook till al dente. Lightly warm your pesto and white sauce in a saucepan.
3: Drain the pasta and toss with pesto/white sauce and vegetables.
4: Sprinkle cheese over pasta. Serve in bowls and season to taste with salt and pepper. Enjoy!
Feel free to criticize!
Note: These measurements are not exact.