Spray a deep frying pan with spray oil over a medium high heat.
Add the onion and carrot, plus a small pinch of salt and fry for approx 5 mins to soften, add in a little stock if needed to prevent sticking or burning
Add in the garlic, basil and Italian herbs and fry for a further 1-2 mins.
Stir in the pasta, chopped peppers, stock, passata, tomato paste, balsamic vinegar and sukrin: 1 and bring to a boil.
Reduce heat and simmer for about 12-15 minutes, until stock reduces down and cooks the pasta. (add a little water if needed if pasta is still firm)
When the pasta is almost cooked, stir in the peas and zucchini and heat till cooked.
Season as needed with salt and black pepper and sprinkle with fresh parsley.
Can also top with some cheese as part of your healthy extra A allowance.
