Dice the vegetables into evenly sized pieces. Brown in a pan with oil and garlic on a high flame. Season with salt and pepper and add fresh, chopped parsley. Cook the pasta in plenty of boiling, salted water. Drain quickly, retaining a little of the cooking water. Sauté the pasta in a pan with the sauce, mix together well until the pasta has blended with the sauce. Serve hot and sprinkle with more chopped parsley to taste.