Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.

1. Sauté the Vegetables: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, and broccoli (or your choice of veggies). Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp. Season with salt and pepper.
2. Add the Garlic and Tomatoes: Add the minced garlic to the skillet and cook for 1-2 minutes, until fragrant. Add the cherry tomatoes and cook for an additional 2-3 minutes, until the tomatoes soften.
3. Toss the Pasta: Add the drained pasta to the skillet with the sautéed vegetables. Toss to combine, adding a bit of the reserved pasta water to help the sauce come together. Stir in the Parmesan cheese (or vegan cheese) and mix until everything is well-coated. If you like a little more flavor, add a squeeze of lemon juice for brightness.
4. Garnish and Serve: Once everything is combined and heated through, remove the pan from the heat. Garnish with fresh basil or parsley, and adjust seasoning with more salt and pepper if needed.