Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Add the bell peppers, zucchini, carrots, and broccoli. Sauté for about 5-7 minutes until the vegetables are tender.

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

Pour in the vegetable broth and Italian seasoning. Bring to a simmer and let cook for 2-3 minutes.

Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.

Serve hot, garnished with grated Parmesan cheese and fresh basil.