Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, following package instructions. Drain and set aside.
While the pasta cooks, chop the bell peppers into strips and thinly slice the zucchini. Halve the cherry tomatoes and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat until shimmering and fragrant. Add the minced garlic and sauté for about 30 seconds until fragrant and slightly golden.
Add the chopped bell peppers and zucchini to the skillet. Cook, stirring occasionally, until the vegetables are tender and slightly charred around the edges, about 5-7 minutes.
Stir in the halved cherry tomatoes and cook for another 2-3 minutes, just until they soften and release their juices, filling the kitchen with a sweet, tangy aroma.
Add the cooked pasta directly to the skillet with the vegetables. Toss everything together gently to combine and coat the noodles evenly with the flavorful oil and vegetables.
Sprinkle grated Parmesan cheese over the pasta, then toss again until the cheese melts slightly and the dish becomes fragrant and well combined.
Serve immediately, garnished with additional Parmesan and fresh herbs if desired, for a vibrant, colorful, and flavorful vegetable pasta.
