Pasta Primavera and Cheese

This was my first Emeril dish which I made when I received the book below. After this, I wanted to make more food from Emeril. All these vegetables make certain, a successful dish.

Pasta Primavera and Cheese

adapted---- Emeril Lagasse, adapted from Emeril 20-40-60: Fresh Food Fast,
 
Ingredients
1/2 pound gluten-free small pasta
1 tablespoon butter
1 cup chopped red onions
1/2 cup chopped red bell pepper
1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 zucchini, halved lengthwise and cut crosswise into 1/2-inch half-moon pieces
1 cup frozen mixed peas and carrots
1 cup diced fresh tomatoes, with juice
1/2 cup shredded Mexican cheese mixture
1/4 cup thinly sliced fresh basil

Method:

Cook pasta according to directions on box.

While the pasta is cooking, melt the butter in a 10-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the salt, black pepper and cook for 1 minute longer.

Add the zucchini and continue to cook, stirring as needed, for 2 minutes. 

Add the frozen peas and carrots and cook for 2 minutes. 

Add the tomatoes and continue to cook, stirring, for 2 minutes.

Pour vegetable sauce over pasta ans mix.

Place in bowls and microwave for 90 seconds so cheese melts. Mix melted cheese throughout pasta and vegetables. Top with basil.