Step 1

Bring a pot of water to a boil. Add a generous pinch of salt. Add pasta and cook according to package instructions until al dente. In last 3 ½ minutes, add the broccoli. Reserve 1 cup pasta cooking liquid and drain well.

Step 2

Meanwhile, heat oil in a large skillet over medium-high heat. Add pepper, zucchini and the remaining ¾ teaspoon salt. Cook, stirring often until the vegetables start to brown in spots, about 5 minutes. Add 2 tablespoons water, cover and cook until just tender, about 2 minutes.

Step 3

Combine the drained pasta mixture, the cooked vegetables and pesto in the pasta pot. Thin with cooking liquid if necessary. Season with pepper to taste.

Step 4

Serve topped with pine nuts and Parmesan if desired.