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 the minced garlic and sauté for about 1 minute until fragrant.

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

Stir in the cherry tomatoes and Italian seasoning, cooking 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.