Preheat the oven to 450 degrees F. Spray a nonstick baking pan with the cooking spray.
Situate the vegetables in the pan and lightly spray with the cooking spray. Season them with the garlic, salt, and pepper. Roast for about 10 to 12 minutes. Turn all of the vegetables, except the tomatoes, once to roast both sides.
Cook the fettuccine, uncovered, in a saucepan of boiling water for about 8 to 9 minutes over high heat. Drain, but reserve 1/4 cup of the pasta water. Combine the pasta and the olive oil. Toss to mix and separate onto 2 plates.
Once the vegetables are done, pour the pasta water into the pan. Divide the vegetables onto the pasta plates.
Pour the pan juices on top and sprinkle the cheese over all. Garnish with the parsley or basil.