Ingredients

• Pasta (spaghetti or fettuccine) - 12 oz
• Bell peppers (red and yellow) - 1 cup, sliced
• Zucchini - 1 cup, sliced
• Carrot - 1 cup, julienned
• Cherry tomatoes - 1 cup, halved
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Parmesan cheese - ½ cup, grated
• Salt - to taste
• Black pepper - to taste
• Fresh basil - ¼ cup, chopped

Instructions

1. 1.

   Cook the pasta according to package instructions until al dente. Drain and set aside.

2. 2.

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

3. 3.

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

4. 4.

   Add the sliced bell peppers, zucchini, and carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender.

5. 5.

   Stir in the cherry tomatoes and cook for an additional 2 minutes.

6. 6.

   Add the cooked pasta to the skillet, tossing to combine with the vegetables.

7. 7.

   Season with salt and pepper to taste.

8. 8.

   Remove from heat and stir in the grated Parmesan cheese and chopped basil.

9. 9.

   Serve warm, garnished with extra basil and cheese if desired.