Ingredients:

Parmesan cheese, grated, to taste
500gms fusilli or penne pasta
1 cup green capsicum, cut into strips
1 cup red capsicum, cut into strips
1/2 cup Juno Picual extra virgin olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
3 cups fresh zucchini, thinly sliced

Method:

Cook the pasta in boiling water until tender, but firm to the bite. While cooking, simmer the vegetables and garlic in Juno extra virgin olive oil just until tender.
Toss with the cooked, drained pasta and the red wine vinegar. Top with Parmesan cheese and serve immediately.

Note: this recipe works well with eggplant and tomatoes.