Begin by boiling a large pot of salted water over high heat. Once boiling, add the pasta and cook until al dente, usually about 8-10 minutes. Drain and set aside.

While the pasta cooks, chop the bell peppers, zucchini, and asparagus into bite-sized pieces.

Heat olive oil in a large skillet over medium heat. Add chopped vegetables and sauté for about 5 to 7 minutes until tender yet crisp.

Reduce heat to low and add the drained pasta, tossing gently to combine.

Add fresh herbs and season with salt and pepper, tossing until evenly distributed.

Serve immediately on warm plates or allow to cool for a pasta salad.

Drizzle with lemon juice or extra olive oil and top with cheese if desired.