Cook the fettuccine according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.

Add the cherry tomatoes, bell peppers, zucchini, yellow squash, and broccoli to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.

Add the cooked fettuccine to the skillet and toss to combine with the vegetables. Cook for an additional 2-3 minutes to heat through.

Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

Garnish with fresh basil leaves before serving.