A vibrant and flavorful pasta dish featuring a medley of fresh vegetables and a delightful herb-infused olive oil dressing.
Cook the spaghetti in a large pot of boiling water until al dente, then drain and set aside.
Add a pinch of salt to the boiling water to enhance the pasta's flavor.
Lightly steam the cherry tomatoes, bell pepper, zucchini, and carrots until just tender, then let them cool slightly.
Avoid overcooking the vegetables to maintain their vibrant colors and textures.
In a small bowl, mix the olive oil, garlic, basil, and parmesan cheese to create the dressing.
Let the dressing sit for a few minutes to allow the flavors to meld together.
Combine the steamed vegetables with the dressing in a medium bowl, tossing gently to coat evenly.
Ensure all vegetables are evenly coated for consistent flavor.
Serve the spaghetti on individual plates, top with the dressed vegetables, and sprinkle with shredded mozzarella cheese.
For a warm dish, briefly broil the assembled plates to melt the mozzarella cheese.
