Prepare pasta as directed. In large skillet sauté minced garlic and julienne (peeled) carrot in 2 tablespoons margarine. Add zucchini, ends trimmed, then julienne, pepper, seeded and julienne and then the other 2 tablespoons of margarine. Stir fry 3 minutes. Mix in with the drained past: snipped basil, snipped parsley, ground pepper, grated Parmesan cheese and sautéed vegetables. Serves three.