In a spacious mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Create a well in the center and add 3 large eggs. Beat the eggs gently and incorporate the flour until a shaggy dough forms.

Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic, forming a soft ball.

After resting the dough for 30 minutes, cut it into four equal pieces. Roll each piece out to about 1/8 inch thickness using flour to prevent sticking.

Bring a large pot of salted water to a boil. Cook the fresh pasta for 2 to 4 minutes until it floats and is al dente. Drain and reserve a cup of cooking liquid.

In a skillet, heat 3 tablespoons of olive oil and sauté 2 cloves of minced garlic until fragrant. Add zucchini, bell peppers, cherry tomatoes, and carrots, cooking until vibrant.

Add the drained pasta to the skillet, toss with vegetables, and add reserved pasta cooking liquid as needed. Finish with fresh basil and grated Parmesan cheese.

Serve immediately, drizzling with olive oil or cracked pepper.