Wash the vegetables, drain and cut into small cubes.
In a non-stick pan, heat the olive oil with the garlic clove, peeled. Remove the garlic clove and add the diced vegetables; sauté the vegetables, until cooked yet still crunchy.
Add the Barilla Basilico sauce and bring it to a simmer, allowing it to season with the vegetables for a couple of minutes.
In the meantime, bring a large pot of water to the boil; once boiling, add salt (approx. 7 grams per liter) and cook the Spaghetti for the time indicated on pack. Reserve a couple of tbs of cooking water before carefully draining the pasta.
Toss the Spaghetti with the sauce and the cooking water on medium-high heat, allowing the water to be absorbed.
Serve hot, garnishing with fresh basil leaves and chopped parsley on top, to taste.
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