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 olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add bell peppers, zucchini, carrots, and broccoli. Cook for about 5-7 minutes until vegetables are tender but still crisp.

Stir in cherry tomatoes and Italian seasoning, cooking for an additional 2 minutes.

Add the cooked pasta to the skillet with the vegetables. Pour in vegetable broth and toss everything together. Cook for another 2-3 minutes until heated through.

Season with salt and black pepper to taste. Serve hot, topped with grated Parmesan cheese.