- Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions.
- Combine the zucchini, capsicum, tomato, oil, basil, salt, pepper and parmesan in a large serving bowl.
- Drain pasta. Add to vegetables in bowl. Toss to combine.
You can try any combination of vegetables and herbs that you want for a pasta sauce. Sauté them in a little olive oil, add stock for liquid and sprinkle with parmesan. Try the following combinations: rocket, leeks, broccoli and tarragon; eggplant, broccoli rabe, garlic and thyme; green beans, sugar snap peas, fennel and parsley.