Cooking Instructions:

Begin by boiling a large pot of salted water. Once boiling, add the pasta and cook according to package instructions until al dente.

Once cooked, drain the pasta and set it aside, reserving a cup of pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the sliced bell peppers, zucchini, and broccoli to the skillet. Sauté the vegetables for about 5-7 minutes, stirring occasionally until they're tender but still crisp.

Add the cherry tomatoes and sugar snap peas to the skillet. Cook for another 2-3 minutes until the tomatoes begin to soften.

Toss the cooked pasta into the skillet with the vegetables. If the mixture seems dry, add a little reserved pasta water to reach your desired consistency.

Season with salt and pepper to taste.

Remove from heat and garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve warm and enjoy!