A delightful pasta dish featuring fresh summer vegetables and a flavorful herb-infused sauce.
Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat the olive oil in a sauté pan over medium heat. Add the garlic and cook until fragrant, about 2 minutes.
Be careful not to burn the garlic as it can turn bitter.
Add the bell pepper and zucchini to the pan and cook until softened, about 5 minutes.
Cut the vegetables into uniform pieces for even cooking.
Stir in the cherry tomatoes and cook until they start to release their juices, about 3 minutes.
Gently press the tomatoes with the back of a spoon to help them release their juices.
Add the cooked pasta to the pan and toss to combine with the vegetables and sauce.
Use the reserved pasta water to loosen the sauce if needed.
Stir in the fresh basil and parsley, then sprinkle with crumbled goat cheese before serving.
Add the herbs at the end to preserve their fresh flavor.
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