Add the veggies and sun-dried tomatoes to a large pot and sautée them with some water or extra virgin olive oil over medium-high heat for 5 minutes, stirring occasionally. Add more water or oil if needed.
Add the rest of the ingredients, stir and bring to a boil, then cook over medium-high heat until the pasta is cooked (about 10 minutes) and serve immediately.
Feel free to add more or less stock or water, depending on how thick you want this dish.
Keep leftovers in a sealed container in the fridge for 4 to 5 days.