Rinse, trim, and chiffonade the soup vegetables. Blanch the vegetables in lightly salted water for 5 minutes, then drain thoroughly.
Cook the spaghetti in boiling salted water untl al dente.
Peel the garlic. Remove the leaves of the basil from the stems. Finely grate the parmesan cheese. Drain the spaghetti, reserving some of the cooking liquid.
Heat the olive oil in the pot used to cook the spaghetti Pass the garlic through a press into the oil, and sauté briefly. Add the vegetables and the capers to the pot, then toss briefly to combine. Mix in 2-3 tablespoons of the pasta cooking water, the spaghetti, and the basil. Toss until thoroughly combined. Season to taste with salt and pepper, then serve the spaghetti with the grated parmesan cheese.