Put the courgette, red pepper, red onion and garlic in a roasting tin, drizzle over the oil and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 25–30 minutes until the vegetables are tender and beginning to char.
Meanwhile, cook the pasta in boiling water according to the instructions on the packet. Drain.
Cut the salmon into bite-sized pieces and mix with the cream, lemon rind and juice, pine nuts and torn basil leaves. Toss the cream sauce through the pasta, add the roasted vegetables and warm through gently before serving.