• 1tbs olive oil
• 1/2 medium onion chopped
• 3 large tomatoes, peeled seeded and chopped
• 1 cup vegetable broth
• 1/2 cup pure cream
• 500g brocolli coarsely chopped
• 1 large carrot julienned
• 500g capelini (angel hair) pasta
• 2 med zucchini julienned
• 1 1/2 cups freshly grated parmesan
• 75g butter
• salt and freshly ground pepper to taste

Bring a large pot of salted water to boil over a high heat.

Sauce: Meanwhile heat olive oil in large skillet over medium heat. Add onion and cook until lightly coloured, about 5 mins. Add tomatoes and cook 1 - 2 mnutes, stirring. Mix in broth and cream. Remove sauce from heat and keep warm.

Pasta: Add broccoli florets to boiling water. When water returns to boil stir in carrots and capellini. When water again returns to boil, cook a further 3 minutes, then add zucchini and continue cooking until pasta is al dente...about 2 or 3 minutes. Drain well.

Transfer pasta mixture to large bowl. Add parmesan cheese and butter, pour sauce over and toss gently. Season with salt and pepper.