Cut sausage diagonally into 1–inch pieces and cook in a large skillet over medium heat, turning to cook and brown evenly, about 10–15 minutes or until internal temperature reaches 160 degrees. Set aside. Heat olive oil in a large skillet, add zucchini and bell pepper. Cook over medium heat until tender but still crisp, about 3–4 minutes. Cook the rotini according to the directions on the package. Drain and reserve 1 cup cooking water. Add pasta to skillet and stir in ricotta. Add 1/2 cup pasta water and stir until creamy. Stir in sausage. Add more water if mixture is too dry. Sprinkle with herbs and Parmesan cheese.