Pasta tossed with seasonal vegetables and olive oil.

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

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

Sauté the Vegetables

Add bell pepper, zucchini, and carrot to the skillet. Sauté for about 5-7 minutes until they begin to soften.

Add the cherry tomatoes and spinach to the skillet, cooking for an additional 2-3 minutes until the spinach wilts.

Add the cooked pasta to the skillet with the vegetables. Toss everything together and season with salt and black pepper to taste.

Remove from heat, sprinkle with grated Parmesan cheese, and serve warm.