Mediterranean Macaroni Primavera

Here is a Mediterranean inspired primavera loaded with veggies. The more you read about the health benefits of the Mediterranean diet, or cuisine - as the Italian foodies would rather have you say - the more you want more of this.
2 medium zucchini
4 plum tomatoes
2 cups cauliflower
1/3 lb ribbed macaroni
6 fresh sage leaves coarsely chopped
2 cloves garlic, minced
1 cup chicken stock
black toasted sesame seeds

Slice the tomatoes about 1/2 inch. Slice the zucchini in coarse chances, rotating the zucchini 45 degrees after each slice.

Break the cauliflower into bit-sized pieces.

Bring 2 quarts of water to a boil and salt generously for the macaroni. Stir in the macaroni and return to a gentle boil. After about 6 minutes, as the macaroni approaches al-dente, add the cauliflower and cook a final 2 minutes. The cauliflower should be just crisp tender and the macaroni al dente.

Meanwhile, sauté the zucchini in large skillet with a dash of olive oil, allowing the cut sides to brown nicely. Season with black pepper. Watch carefully and cook only until the zucchini browns a bit but remains crisp-tender.

Remove zucchini to a bowl. Add the garlic to the skillet and cook about 2-3 minutes. Then add the stock to skillet and bring to a gentle boil. Reduce volume in half.

Heat another skillet to high and add a dash of olive oil. Add the tomatoes and the sage allow them to sizzle a few minutes per side. The tomatoes should just soften and caramelize a bit, but don’t cook them to a pulp - they should maintain their individual integrity.

When the pasta is cooked, reserve 1 cup cooking water, drain and pour into a large mixing bowl.

Add the stock and the zucchini and gently fold together. Adjust sauce consistency with pasta cooking water if necessary. Tip out onto a serving platter and scatter the tomatoes, along with all their cooking juices, on top. Garnish with sesame seeds.

Serves 4 as a side dish.