Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the broccoli florets, sliced bell peppers, and sliced carrots to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Add the cherry tomatoes to the skillet and cook for an additional 2 minutes until they begin to soften.

Add the drained pasta to the skillet along with the remaining tablespoon of olive oil. Toss everything together to combine.

If the pasta seems too dry, add some of the reserved pasta water, a little at a time, until desired consistency is reached.

Season the pasta with salt and black pepper to taste. Sprinkle with Parmesan cheese before serving.

Serve the Pasta Primavera in individual bowls or plates, topping with additional Parmesan cheese if desired.