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 the olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.

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

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

Add the cooked pasta to the skillet with the vegetables. Season with salt and pepper, and toss to combine.

Serve hot, topped with grated Parmesan cheese if desired.