Primavera Pasta With Breadcrumb Topping

1 box fusilli or rotini pasta
3 Tbs olive oil
1/2 lb green beans, trimmed
2 Tbs dried minced onions
4 cloves garlic, minced
1/2 tsp crushed red pepper
3 medium-sized zucchini, trimmed and julienned
2 large red bell peppers, julienned
1/4 cup finely chopped basil
1 tsp dried oregano
1 cup plain dry breadcrumbs
Grated Parmesan cheese

1) Cook pasta according to package directions.
2) Meanwhile, bring large pot of salted water to boil; add green beans and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.
3) Heat 2 Tbs oil in very large skillet over medium heat. Add green beans, onion, garlic and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.
4) Warm remaining 1 Tbs oil in second skillet over medium heat. Add breadcrumbs and saute until golden, about 5 minutes.
5) Add drained pasta to vegetables and toss to blend; sprinkle with breadcrumbs, cheese and olive oil, and serve.

Review: This was yummy. I didn't toast the breadcrumbs, instead I just dumped them in at the end. Ha, it made a big gummy mess. I think it would be better if I'd followed the directions, and will next time.