In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.

Drain the Pasta

Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the pasta in a colander.

Preparing Vegetables

Chop the Vegetables

While the pasta is cooking, chop the bell pepper, zucchini, carrot, and broccoli into bite-sized pieces. Halve the cherry tomatoes.

Sauté the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetables and sauté for about 5-7 minutes until they are tender but still crisp.

Making the Garlic Sauce

Prepare the Garlic Sauce

In the same skillet with the vegetables, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until the garlic is fragrant. Be careful not to burn it.

Add Seasoning

Stir in red pepper flakes, fresh basil, and black pepper to taste. Mix well.

Combining Everything

Combine Pasta and Sauce

Add the drained pasta to the skillet and toss to combine with the vegetables and garlic sauce. If the pasta seems dry, add a little reserved pasta water to achieve desired consistency.

Serve

Sprinkle with grated Parmesan cheese before serving and garnish with additional basil if desired.