Carefully wash and dry the vegetables. Slice the carrots, celery, pepper, courgettes and aubergine into fine matchsticks, keeping all the ingredients separate, as they require different cooking times. Cut the tomatoes into small quarters and remove the seeds, finely slice the mushrooms. In a pan, heat three spoons of Tuscany extra virgin oil and soften the finely sliced onion. Add the carrots and celery, after ten minutes add the peppers, aubergines and mushrooms. Cook for five minutes, stirring gently, finally add the courgettes, tomatoes and spinach leaves, and leave to cook for a further five minutes. In the meantime cook the rigatoni in abundant salted water, drain when they are slightly undercooked and garnish with the vegetables. Serve with a drop of raw olive oil and a handful of grated Parmesan cheese.