Roast peppers directly on the stove burner on all sides until skin is charred.
Pick peppers up with thongs and place in a bowl, cover tightly with plastic wrap and let cool down, about 20 minutes. Peel, get rid of the seeds and dice.
Bring a large pot of water to a boil; cook pasta according to package directions.
Meanwhile in a skillet sauté garlic with olive oil over medium heat for a couple of minutes, add roasted peppers and zucchini, season with salt and pepper and sauté two more minutes over high heat.
Drain pasta and toss with vegetables. Stir in cheese and basil just before serving.
