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 garlic and sauté for 1 minute until fragrant.

Add the bell pepper, 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.

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

Remove from heat and stir in the fresh herbs and Parmesan cheese if using. Serve immediately.