Bring a large pot of salted water to a boil, then add the pasta and cook until just shy of al dente, about 1 minute less than package instructions. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped bell peppers and sauté for 3-4 minutes until they start to soften but still retain their crunch, hearing a gentle sizzle and seeing their edges lightly caramelize.
Add the thickly sliced zucchini to the skillet and cook for another 3-4 minutes, stirring occasionally, until they develop a slight golden color and feel tender but still have some bite.
Stir in the minced garlic and cook for about 30 seconds until fragrant, just until you hear a faint sizzle and the aroma fills the kitchen.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, allowing them to soften slightly and release their juices, creating a light, fresh sauce.
Season the vegetable mixture with salt and freshly ground black pepper to taste, then squeeze a splash of lemon juice over everything for brightness, stirring to combine.
Add the cooked pasta to the skillet, tossing gently to coat the noodles with the vegetable and oil mixture. Cook for another minute until everything is heated through and flavors meld.
Remove from heat and sprinkle generously with freshly grated Parmesan cheese and chopped basil, tossing lightly to distribute evenly.
Serve the pasta Primavera hot, garnished with additional basil or Parmesan if desired, and enjoy the vibrant crunch and tender bites in every forkful.
