For the spaghetti verdure, put on the water for the pasta.
Cut the peppers in half, remove the seeds and the hard outer skin with a peeler. Cut flesh into tender strips. Cut off spring onions. Chop bone salmon clove finely.
Cut zucchini into very thin slices, then into strips. Blanch tomatoes until hot, peel, quarter and squeeze out seeds. Cut the flesh into cubes.
Add pasta to boiling salted water and cook until al dente. Heat the oil strongly in a wide saucepan or possibly a wok. Pour in all the vegetables and sauté for 5 min, turning throughout. Season with salt and pepper.
Shake off pasta and add to vegetables in saucepan. Add basil and olive oil and mix through. Finely shave Parmesan with a peeler or cucumber slicer and sprinkle on pasta.