PREPARATION:

1. Cook pasta according to package directions. Meanwhile, spray large nonstick skillet with cooking spray. Place over medium-high heat 1 minute. Add zucchini, yellow bell pepper and salt. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
2. Add oil to skillet. Add red bell pepper, onion and garlic; cook 8 to 10 minutes, or until onions are tender, stirring frequently.
3. Add undrained tomatoes, basil and vinegar. Cook and stir 3 minutes or until hot.
4. Serve tomato sauce over pasta. Top with reserved vegetables; sprinkle with Parmesan cheese, if desired.

   Cooking Tips: To julienne vegetables, cut them into thin, match-like pieces, about 1-1/2 inches long. This can be done with a chef's knife or using a piece of equipment called a mandoline.