1. Cut the fennel bulb in half and remove the core. Slice the fennel into thin pieces.

2. Remove the seeds from the capsicum and slice it into strips.

3. Peel and shred the carrots.

4. Finely chop the garlic cloves.

5. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.

6. Meanwhile, heat the canola oil in a large pan. Add the chopped garlic and sauté for about a minute until fragrant.

7. Add the chopped celery, sliced fennel, capsicum strips, and shredded carrots to the pan. Mix well and sauté over medium heat for about 5-7 minutes until the vegetables are lightly browned.

8. Drain the cooked spaghetti and add it to the pan with the sautéed vegetables. Mix well and heat for another 2-3 minutes to allow the flavors to blend.

9. Season with salt and pepper to taste, and serve.