Heat the oil ina large saucepan and sauté the red onions and cook gently for 5 minutes. Stir in the sun-dried tomatoes, chopped tomatoes, courgettes and yellow pepper, beans, and garlic. Mix well and cook for a further 5 minutes. Stir from time to time so that the vegetables do not stick to the saucepan.
Add the stock, bring to the boil and simmer gently for 10 minutes or until the vegetables are just cooked. (Over-cooked courgettes loose their colour and texture). Add the cooked pasta and stir. Check the seasoning. To serve, remove the pan from the heat and stir in the basil and half of the cheese. Taste for seasoning. Serve hot with the remaining cheese.
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