In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and cook 8 to 10 mins or until tender. Reserve one third cup cooking liquid; drain pasta. Meanwhile in a 30 cm skillet heat oil over low heat for one min. Add the carrot and zucchini and gently saute for 5 mins stirring occasionally. Mix in tomato and peas; cook 5 mins longer. Add the pasta, cooking liquid and remaining ingredients. Toss to combine and heat through about one min. Serve with additional Parmesan cheese on the side.