Instructions: In a large skillet or wok, heat the oil over medium-high heat. Add the zucchini, bell pepper, eggplant, garlic, and chili pepper (if desired). Cook, stirring, for 7 to 9 minutes. Add the tomatoes herbs, oregano, paprika, pepper, and salt, and cook for 10 minutes more over medium heat, stirring occasionally. As the tomatoes "cook down" the mixture will thicken.

Meanwhile, in a large saucepan, bring 3 quarts of water to a boil over medium-high heat. Place the pasta in the boiling water, stir, and return to a boil. Cook until al dente, 4 to 6 minutes, stirring occasionally, if using capellini, 9 to 11 minutes if using spaghetti. Drain in a colander.

Transfer the pasta to warm serving dishes. Spoon the vegetable sauce over the top; sprinkle with Parmesan cheese if desired. Serve with warm bread.

NOTES : The simplicity of this rustic tomato sauce is almost too good to be true. Fresh vegetables and herbs are simmered to a chunky ragout-like consistency and then ladled over the pasta. Paprika gives the sauce a reddish-orange hue. 4 WW points.

This was quick, easy and very good. This is another one I got of the vegetarian recipe list a long time ago. It is very adaptable to whatever veggies you have in the kitchen or garden.

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