Fresh Pasta Primavera

Put a good quantity of water on to boil in a large pot for the pasta first thing. Then start chopping and dicing your vegetables.
The goal is to have the pasta ready pretty soon after the veggies are finished-- the food will be much better if neither has to wait around too long.
Heat the olive oil or margarine briefly over a medium heat in a good sized pan until the bottom is coated.
The garlic, onion, oregano and salt are added to the pan first to allow them to start releasing their flavors to infuse everything else. Sauté them for a little under a minute and then toss in the zucchini.
After another minute toss in the mushroom and continue to sauté everything until they are 1/2 cooked.
If you are using dried pasta you'll want to add it to the boiling water before you put the zucchini in the pan. If you are using fresh pasta which takes less time to cook then add it just when the zucchini and mushroom are half cooked.
Once you are at that point add in the bell peppers and continue to sauté while the pasta cooks.
About two minutes before the pasta will be done add the basil and the tomatoes to the pan and stir lightly. You want the basil to wilt and the tomatoes to get hot, but not to be cooked down.
Drain the pasta and immediately dish out into two bowls, then top with the delicious veggies, mix together and start eating while it's still hot!
I like this any time of year, and I mix up the veggies depending on what I have. Use eggplant (which takes longer to cook), broccoli, asparagus, whatever you have around the house. The fresher the pasta, vegetables and basil are the better this will taste, but of course sometimes you have to make due with dried. It’ll still taste awesome if that's all you have.