Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, then drain and set aside.
While the pasta cooks, chop the bell peppers into rustic pieces, slice the zucchini thin, and halve the cherry tomatoes. Keep everything ready for sautéing.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the chopped garlic and sauté until fragrant, about 30 seconds, until it releases a nutty aroma and turns golden.
Add the bell peppers and zucchini to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until they are tender and slightly caramelized with a bit of browning on the edges.
Add the cherry tomatoes to the skillet and cook for another 2-3 minutes, just until they soften and release their juice, creating a vibrant, bubbling sauce.
Stir in the cooked pasta, tossing everything together to coat the noodles evenly with the vegetable mixture. Cook for another minute to let the flavors meld.
Remove from heat and sprinkle the chopped fresh basil over the pasta. Toss gently to distribute the aromatic herbs evenly throughout the dish.
Serve immediately, garnished with extra basil if desired, and enjoy the colorful, satisfying texture of this vegetable-packed pasta.
