Bring a large pot of salted water to a boil.

While the pasta cooks, wash and slice your vegetables.

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

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

Stir in the bell peppers, zucchini, broccoli, and cherry tomatoes. Cook for 5 to 7 minutes until they soften but remain vibrant.

Once the pasta is cooked, drain it and add it to the skillet with the vegetables. Toss everything together to coat the pasta in the garlic oil.

Season with salt and pepper to taste.

Transfer the pasta primavera to serving plates and sprinkle with Parmesan and fresh basil.