Bring a large pot of salted water to a boil, then add the pasta and cook until it’s just al dente, about 8-10 minutes. Drain and set aside.
While the pasta cooks, prep your vegetables: thinly slice the bell peppers, cut the zucchini into half-moons, halve the cherry tomatoes, and crush the garlic.
Heat the olive oil in a large skillet over medium-high heat until shimmering and just beginning to smoke slightly; this releases a fragrant aroma.
Add the sliced bell peppers and zucchini to the hot oil, sautéing quickly for about 3-4 minutes until the edges start to blister and turn golden, filling the kitchen with a smoky aroma.
Stir in the crushed garlic, cooking for another 30 seconds until fragrant, but be careful not to burn it—listen for a gentle sizzle.
Gently toss in the halved cherry tomatoes and cook for 1-2 minutes just until they start to burst and release their juices, adding a juicy pop to the pan.
Add the cooked pasta to the skillet, tossing everything together to combine the flavors and textures evenly; the vegetables should remain crisp and colorful.
Season generously with salt and freshly ground pepper, then fold in the chopped fresh herbs just before serving for a burst of bright aroma.
Give everything one last toss, then transfer to plates. The dish should look vibrant with a mix of crunch, color, and fragrant herbs, ready to enjoy immediately.
