Instructions: Roll the pasta out to the thinnest setting on a pasta rolling machine. Using a pasta cutter or very sharp knife, cut the pasta into ribbons 1/8-inch thick. Set aside on a tray dusted with semolina flour, and cover with a clean, damp dish towel until ready to cook.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a large, non-reactive bowl, combine all vegetables and toss with the lemon juice, olive oil and salt and pepper to taste.

Drop the pasta into the boiling water and cook 1 minute. Drain and add to the bowl with the dressed vegetables. Add the basil leaves and toss to coat. Divide among 6 warmed pasta bowls and serve topped with grated Parmigiano-Reggiano.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.