Trim the French beans, remove the ends and any filament and wash. Place a saucepan with plenty of water over a moderate heat; bring it to the boil, add salt and blanch the French beans for 4 minutes. Drain them and set them aside. Wash and trim the courgettes, and cut them into small strips without peeling them. Trim the carrot ends, peel and wash them under running water and slice them in strips.Bring to the boil another saucepan with plenty of salted water blanch the carrots for 3-4 minutes, drain them and set them aside. Clean the spring onions, removing the roots and the green part, eventually also the outside skin and slice them finely; place them in a saucepan with a bit of oil fry until soft, without letting them brown. Add the courgettes strips and brown for 2-3 minutes; add the French beans and the carrots; season with salt, pepper and, mixing from time to time with a wooden spoon, cook for a further 5-6 minutes.Wash the basil leaves, tip them into a very clean tea towel and dry delicately then cut them in strips; at last add them to the cooked vegetables and mix. Cook the pasta in a saucepan with plenty of boiling salted water. Drain it al dente, add to the cooked vegetables mixture, stir and serve immediately warm.