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

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

Add cherry tomatoes and cook for an additional 2 minutes.

Add the cooked pasta to the skillet with the vegetables. Toss to combine and season with salt and black pepper.

Remove from heat and sprinkle with Parmesan cheese, basil, and parsley before serving.