Melt margarine over medium heat and add garlic and onion. Sautee until soft and light brown. Add rosemary, sage and pepper, coating the mixture for a minute. Add vegetable broth, water, and rice milk. Stir and bring to a boil.
Add zucchini, tomato, and spinach, and simmer until all veggies are softish.
Remove from heat, put into blender, and puree until its a nice even consistency.
Place back on stove and bring to a boil. Add the pasta, and reduce heat to simmer until the pasta is tender.
Serve with a dollop of sour cream.