Chop the tomato and zucchini into bite sized pieces. Heat cooking wine in a large sauté pan. Add the veggies, season with salt and pepper to taste, and cook until tender (around 7 minutes).

Meanwhile, boil a pot of water to cook the pasta in. Add the linguine and cook as directed.

While the veggies and pasta are cooking, it's time to prepare the pesto: first quarter the garlic clove and chop the basil. Next combine the arugula, pine nuts, basil, lemon juice, garlic, grated Romano cheese, and olive oil into a food processor. Process until smooth. (You may need to scrape down the sides once and pulse again.)

When pasta is cooked al dente, drain and return to pot. Add sautéed veggies, then spoon the pesto into the pot. Mix together well, pour into a serving dish, and serve immediately with more Romano cheese to sprinkle on top.