Slice your zucchini into thin half-circles and shred or finely mince your brussels sprouts (if you're using them).

Heat a medium-sized skillet on medium heat, and add 3 tablespoons of olive oil.  Once it's shimmering, add your minced garlic and cook for 30 seconds, then add all your vegetables.  Season with fresh-ground salt and pepper, and some garlic powder. 

Cook for 5-10 minutes, stirring occasionally, until the vegetables soften and (hopefully) the zucchini starts to turn golden a bit.  Depending on your stove, you may need to turn it down to more like medium-low to keep things from burning.

Now is a good time to get your pasta going.  Boil water and salt liberally, then add the pasta.  Cook for about 6-7 minutes, until it's the texture you want.

While it's cooking, make the pesto goat cheese sauce.  Start by putting a bunch of basil in the food processor and add the pine nuts, salt, garlic, and olive oil.  You're welcome to add parmesan too (like a traditional pesto), I just don't feel like it's needed here.

Blend until it's a paste, adding more olive oil if necessary.

Then add your goat cheese and blend.  You can add more olive oil to thin it out, but what would work better (and I was too distracted to think of) would be to snag like 1/4 cup of the pasta water and add it, then blend.  The heat and starch will help the mixture emulsify into a lovely sauce.

Put the cooked vegetables and your sauce in a large bowl and add the cooked, drained pasta.  Keep some of the pasta water aside and add a little at a time as you toss the pasta with the sauce, to get it to the right consistency.

Chiffonade some fresh basil and serve on top.  I threw some rotisserie chicken on there as well, for added protein.