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.