Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, chop the bell peppers into thin strips and slice the zucchini into rounds or half-moons. Halve the cherry tomatoes and set aside.
Heat the olive oil in a large skillet over medium-high heat until shimmering and slightly fragrant. Add the bell peppers and zucchini, then sauté, stirring occasionally, until the vegetables soften and develop some charred edges, about 5-7 minutes.
Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant and just beginning to turn golden. Be careful not to burn it.
Stir in the halved cherry tomatoes and cook for another 2-3 minutes until they soften slightly and release their juices, filling the skillet with bright aroma.
Add the drained pasta to the skillet, tossing gently to combine everything. If the mixture seems dry, add a splash of reserved pasta water to loosen and help everything meld together.
Sprinkle the freshly grated Parmesan cheese over the pasta and vegetables, tossing again to evenly distribute the cheesy goodness. Season with salt and freshly ground black pepper to taste.
Cook for another minute to allow the cheese to melt and the flavors to meld, then remove from heat. The dish should look vibrant, with the colorful vegetables coated in a light, fragrant sauce.
Serve immediately, garnished with extra Parmesan or fresh herbs if desired. Enjoy the tender pasta with the crisp-tender, slightly charred vegetables and bright, cheesy flavor!
