Brown the garlic in extra virgin olive oil in a nonstick saucepan over medium heat. When it starts to gain color, add the peppers. Cook for 2 minutes, stirring, then add the onion. Cook for another minute or two and add the mushrooms and carrots. Finally add the tomato sauce, zucchini slices, cream of zucchini, sundryed tomatoes, salt and pepper. Cook the pasta in salted water, drain it “al dente” and toss in the pan along with the vegetables for a few minutes. Serve with a drizzle of olive oil and a sprinkling of chopped basil.