Zucchini and bell peppers have very few calories but tons of vitamins. White beans add fiber and olive oil packs heart-healthy monounsaturated fats.
Cook the pasta according to package directions. Drain, and set aside.
Heat the olive oil in a large nonstick skillet over medium-high heat. Stir in zucchini, salt, and pepper; cook until the zucchini begins to soften (2-3 minutes), stirring frequently. Stir in the bell pepper and beans; cook until bell pepper is softened (about 2 minutes), stirring frequently.
Add pasta to skillet; cook until heated through (about 2 minutes), stirring constantly. Transfer the pasta to bowls; top with Parmesan curls. Serve immediately.