Step 1 Bring a large saucepan of water to the boil; add pasta and cook according to packet instructions, or until al dente. Drain cooked pasta and refresh under cold running water; drain again and transfer to a large bowl.
Step 2 Meanwhile, spray a grill pan with olive oil and set pan over medium–high heat. Grill zucchini for 1–2 minutes, or until tender; transfer to pasta bowl.
Step 3 Heat 1 tablespoon of the olive oil in a large deep frying pan set over medium heat. Cook onion, capsicums and garlic, stirring, for 5–7 minutes, or until soft. Add capers, brown sugar and red wine vinegar; stir mixture and bring to the boil.
Step 4 Add onion mixture, basil, baby spinach and remaining olive oil to pasta bowl. Sprinkle salad with pine nuts and serve.