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

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add bell peppers, zucchini, carrots, and broccoli. Sauté for about 5-7 minutes until vegetables are tender.

Add cherry tomatoes and cook for an additional 2 minutes.

Drain the pasta and add it to the skillet with the vegetables. Toss to combine and season with salt and pepper.

Serve hot, topped with grated Parmesan cheese.