Ingredients 
12 oz (340g) penne pasta
2 tbsp olive oil
3 garlic cloves, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, halved and sliced
1 cup cherry tomatoes, halved
1 cup mushrooms, sliced
1/2 red onion, thinly sliced
1/4 cup grated Parmesan cheese (plus extra for garnish)
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh basil or parsley, chopped, for garnish.
Instructions:
Instructions 
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).
Add Vegetables:
Add bell peppers, zucchini, and red onion. Sauté for 5-7 minutes until slightly tender. Stir in mushrooms and cherry tomatoes, cooking for another 3-4 minutes.
Combine Pasta and Vegetables:
Add the cooked pasta to the skillet. Toss well to combine. Sprinkle with Parmesan cheese, salt, pepper, and red pepper flakes (if using).
Serve and Garnish:
Serve warm in bowls. Top with extra Parmesan cheese and fresh basil or parsley.
Prep Time: 10 minutes Cook Time: 20 minutes
Servings: 4
This light, veggie-packed dish is perfect for a quick, healthy meal. Customize with your favorite seasonal vegetables for endless variations!
