Cook the pasta in a large of pot of boiling, lightly salted water until just tender. While it is cooking, heat the oil in a large skillet over medium-high heat. Add the onion, bell pepper, zucchini, cauliflower and garlic and cook, stirring, 3-4 minutes. Add the tomato sauce and stock and bring to a simmer. Cover and cook just until the vegetables are just tender, about 4-5 minutes. When the pasta is cooked, drain and add it, and all the remaining ingredients, to the skillet. Gently toss. Serve immediately.
Recipe Options: Just about any vegetable will work in this pasta. Feel free to substitute those you may have on hand or appeal more such as sliced mushrooms, sliced carrots or broccoli florets. Before you do, evaluate their cooking time and then decide when it would most appropriate to add them to this dish.