Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 1 minute less than package instructions. Drain and set aside.
While the pasta cooks, heat a skillet over medium heat and add one tablespoon of olive oil. Once shimmering, add the sliced zucchini and cook, stirring occasionally, until slightly softened, about 3-4 minutes.
Add the sliced bell pepper to the skillet and cook for another 2-3 minutes until tender but still vibrant.
Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
Add the halved cherry tomatoes to the skillet and cook for another 2 minutes until they start to soften and release their juices, creating a colorful sauce.
Pour the cooked pasta into the skillet with the vegetables, tossing gently to coat all the strands evenly and allowing the flavors to meld for about 1-2 minutes.
Remove the skillet from heat and sprinkle with freshly grated Parmesan cheese, tossing again to distribute evenly.
Finish by drizzling with the remaining olive oil, giving one last gentle toss, and serve immediately for a bright, flavorful pasta Primavera.
