Cook the pasta. Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta water before draining.

Sauté the veggies. Heat olive oil in a large skillet over medium heat. Add garlic and onions, sautéing for 2 minutes until fragrant. Throw in broccoli, bell peppers, zucchini, and a pinch of salt. Cook for 5-6 minutes, stirring often, until veggies soften but keep a slight crunch. Add cherry tomatoes and cook another 2 minutes.

Combine everything. Add drained pasta to the skillet. Toss with veggies, then sprinkle grated Parmesan and basil. Gradually add reserved pasta water (2-3 tbsp at a time) to create a light, glossy sauce. Season with black pepper and red pepper flakes (if using). Taste and adjust salt as needed.