Bring a large pot of salted water to a boil.

Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, drain the pasta in a colander, reserving a bit of the pasta water for later.

In a large skillet, heat the olive oil over medium heat.

Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.

Toss in the cherry tomatoes, bell peppers, and zucchini.

Sprinkle with salt, pepper, and Italian seasoning.

Add the drained pasta to the skillet with the sautéed veggies.

Toss everything together, adding a splash of reserved pasta water if needed for moisture.

Serve hot, garnished with grated Parmesan cheese if desired.