This is what I discriminated to enjoy such a scrutinous dish: it's vegetarian, it's ultra-gourmet and is following my book, my standards. My mother as I have suggested cooked this dish of tubular spaghetti with Dolmio, vegetables and shaved Parmesan with a few grinds of black pepper since white pepper wasn't available, topped with her signature tomato salad, I was eating the whole thing which is hard for an underage person to do, as over-18s can easily be tied into this and its vegetables and vegetarianism. Since the members of this website prefer an old Hansberger charm added to the writing style, I can ramble on about variations of the same topic in one post, cleaning it up would probably disappoint them. So given the lighthearted ballbusting I have a discriminating enjoyment of food, I criticised my mother's cooking until the first dishes she got right, only stopping at pasta. The result is that it looks like a refined, exquisite dish with a twist of the Dolmio jar and vegetables steamed in the microwave (don't try this, instead blanch vegetables in hot water in a pot the old-fashioned way). It makes perfect sense, shaved Parmesan is exactly like hired connoisseurs do in restaurants to serve customers, when instead they shave it themselves when this Parmesan was bought at the shop pre-shaved. So the issue is if it wasn't gourmet food extremely gourmet to the point it's luxurious and to appeal to the high end clientelle economically willing to spend on their wants, I would throw the pasta on the lawn, but given mum's a culinary perfectionist I enjoy her food 100%. Is this what a normal, typical connoisseur would do?