This is ideal for a summer lunch or dinner, and goes well with any pasta, but I prefer to serve it with spaghetti. It's fast, low in calories, and suited for vegetarrians.
Wash the vegetables, chop onions and press garilc through a garlic press, peel and dice tomatoes, and finely chop/ dice zuchinni. Lightly brown onion on olive oil, then add garlic, tomatoes and zuchinni. Cook on medum heat until the vegetables are soft, then add cooking or sour cream, finely chopped basil and in the end season with oregano, salt and pepper. Pour over pasta al dente, and serve with parmesan cheese on top. If you like tuna, you can also add a can of tuna in the sauce, and to make it hot, just add some chilli peppers with the vegetables.