Bring a large pot of salted water to a boil and cook the pasta until just al dente, then drain and set aside.
Heat olive oil in a skillet over medium heat until shimmering and fragrant.
Add the minced garlic to the hot oil and sauté, stirring constantly, until golden and aromatic—about 30 seconds to 1 minute.
Toss in the chopped bell peppers and zucchini, cooking until they start to soften and turn slightly caramelized around the edges—about 4-5 minutes.
Add the halved cherry tomatoes and cook for another 2-3 minutes until they burst and release their juices, filling the pan with bright aromas.
Stir in the cooked pasta, tossing everything together to coat the noodles evenly with the vegetables and flavorful oil.
Sprinkle chopped basil over the mixture, season with salt and freshly ground black pepper to taste, then toss again to combine.
Cook for another minute to let the flavors meld and ensure everything is heated through.
Remove from heat and serve immediately, garnished with extra basil if desired, for a fresh, colorful presentation.
