Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, following package instructions. Drain the pasta, reserving about 1/2 cup of the starchy cooking water, and set aside.
While the pasta cooks, chop the bell peppers into thin strips and slice the zucchini into half-moons. Halve the cherry tomatoes and set all aside.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the chopped shallots and cook until translucent and fragrant, about 2 minutes, with a gentle sizzle.
Add the minced garlic to the skillet and sauté for about 30 seconds until aromatic, being careful not to burn it. The mixture should smell fragrant and slightly nutty.
Stir in the sliced bell peppers and zucchini, cooking for about 5-7 minutes until the vegetables are tender but still retain some crunch, and their colors brighten.
Add the cherry tomatoes to the skillet and cook for another 2 minutes until they just start to burst and release their juices, filling the pan with a fresh, tangy aroma.
Reduce the heat to low and add the cooked pasta to the skillet, tossing gently to combine everything. If the mixture seems dry, stir in a splash of the reserved pasta water to loosen it and create a light sauce.
Sprinkle the grated Parmesan cheese over the pasta and vegetables, tossing again to evenly distribute the cheesy goodness and melt slightly into the mixture.
Finish by stirring in the chopped fresh basil and parsley, adding salt and freshly ground black pepper to taste. The dish should be vibrant, aromatic, and just slightly saucy with the starchy pasta water.
Serve immediately while hot, garnished with extra herbs or Parmesan if desired, and enjoy the lively, colorful flavors of this fresh Pasta Primavera.
