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

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

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

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

Add the cooked pasta to the skillet with the vegetables. Toss to combine and season with salt and black pepper.

Serve hot, topped with grated Parmesan cheese.