Pasta with Veggie Sauce...yummmmmmmm

This is one of my favorite recipes I got out of a magazine called cooking for two. It's pasta, of course. This one is great because the parmesan it calls for is only to sprinkle on top. This recipe serves only two so you will need to double or triple it or whatever according to your needs.

1 tbsp oil
1/2 zucchini (about 4 ounces), halved lengthwise and sliced 1/4 inch thick
1/2 cup cherry tomatoes, halved (I don't usually get these, so I just cut a whole tomato into cubes)
1 carrot, peeled and grated on the large holes of a box grater
1 small onion, sliced thin
1/2 medium bell pepper, stemmed, seeded and cut into 1/4 inch pieces
Salt
1-1/2 tbsp tomato paste
2 tbsp minced garlic
pinch of red pepper flakes
3/4 cup low-sodium chicken broth
1-1/2 cups rotini pasta
1-1/2 cups cilantro, chopped small
2 tbsp basil
Grated parmesan cheese (optional)

1. Heat 1 tsp of the oil in a skillet over medium-high heat and add zucchini and cook, stirring often, until well browned, about 3 minutes. Add tomatoes, toss to combine, and cook until slightly wilted, about 1 minute. Transfer to a bowl.
2. Add 1 tsp more oil to the skillet and heat over medium heat. Add the carrot, onion, bell pepper, and salt, cover and cook until the vegetables have softened, 5 to 7 minutes. Stir in the tomato paste and continue to cook until it begins to brown, about 1 minute. Stir in the garlic, cilantro, and pepper flakes, and cook until fragrant, about 30 seconds. Stir in the broth, scraping up any brown bits. Bring to a simmer and cook until slightly thickened, about 1 minute; cover and set aside.
3. Meanwhile, bring 4 quarts water to a boil in a large pot. Add the pasta and 1 tbsp salt, and cook, stirring often, until soft or at your preferred consistancy. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
4. Add the sauteed zucchini-tomato mixture, broth mixture, basil, and remaining 1 tsp oil to the cooked pasta, and gently toss to combine. Cover and let sit off the heat until the vegetables are hot, about 1 minute. Serve, passing grated parmesan seperately (if using).