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

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

Add the bell pepper, zucchini, carrots, and broccoli. Cook for about 5-7 minutes until the vegetables are tender.

Stir in the cherry tomatoes and cook for an additional 2-3 minutes.

Add the cooked pasta to the skillet with the vegetables. Toss to combine, adding salt and pepper to taste.

Serve hot, topped with grated parmesan cheese if desired.