Capellini with Vegetables

We had a little dinner party the other night and it is always a little difficult to come up with menus for people you know, but not too well. Who eats meat, who doesn't, who is on  high protein low-carb, etc. So I just bridged it all by fixing beef tenderloin, crab cakes, capellini with vegetables, and a salad. I wanted a pasta dish with enough vegetables to serve as the starch and the vegetable dish. The pasta turned out really well. It was a very simple adapted a recipe from Ina Garten's cookbook Barefoot Contessa at Home.

3 cups cherry tomatoes, halved
1 bunch fresh basil
3 small zucchini
1 1/2 c. snap peas
1/3 c. olive oil
Salt and pepper
1 package capellini

Julienne basil leaves. Mix tomatoes, basil, olive oil, about 3/4 tsp. salt and 1/2 tsp pepper in bowl. Cover with plastic wrap and marinate for four hours.

Near serving time, boil water to cook pasta. Meanwhile, steam snap peas until barely tender and still bright green (you could put in ice bath afterward to preserve color). Saute sliced zucchini in small amount of olive. After water comes to full boil, add pasta. The capellini takes barely any time so be careful not to overcook. Drain then toss with marinated tomatoes, snap peas, and zucchini.