Preparation:

In a 4-quart pot, bring 3 quarts of water to a boil. Add entire box of pasta and stir once to keep pasta from sticking together. (Pasta should cook 8 minutes.) 

While pasta is cooking, thinly slice 1 clove garlic. Set aside. Using a box grater, shred zucchini, yellow squash, and carrot. Set aside. 

Heat a sauté pan on medium heat. Add olive oil. Add garlic and cook until just golden in color. Add shredded vegetables and cook for 1 minute. Add shrimp and cook just until pink through. Season with salt and pepper. 

When pasta is finished cooking (al dente), strain and immediately place strained, hot pasta in sauté pan with garlic/vegetable mixture. Heat 1 minute and toss to incorporate. Season with salt and pepper to taste. 

Distribute pasta and veggies equally in four bowls. Top with 1 tablespoon of grated cheese.