Chickpea pasta with vegetable and edamame

Cook pasta according to package directions.
While the pasta is cooking, warm the olive oil in a skillet set over medium heat. Add the bell peppers and zucchini and cook until the vegetables are tender, about 10 minutes.
Add the garlic and cook until just fragrant, about 1 minute.
Add the tomatoes and continue cooking until the pieces start to fall apart, about another 5 minutes.
Transfer the tomato-pepper mixture to a food processor and puree until smooth. Return the sauce to the skillet.
Add the cooked and drained pasta to the skillet toss to coat. Add the edamame, and cook, stirring, until heated through, about 2 minutes.
Season to taste and garnish with fresh basil, if desired.

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