Bring a large pot of salted water to a rolling boil. Add pasta and cook 8–10 minutes until al dente.

Reserve ½ cup pasta water, then drain the noodles thoroughly.

Warm heavy cream in a skillet over medium heat until it begins to shimmer, stirring occasionally.

Whisk in basil pesto and Parmesan cheese, stirring until smooth.

Sauté minced garlic in olive oil for about 30 seconds. Then add zucchini, bell peppers, and cherry tomatoes. Cook for 4–5 minutes.

Stir in spinach for 1–2 minutes until bright green and tender.

Combine drained pasta with the creamy pesto sauce and veggies. Adjust consistency with reserved pasta water.

Serve the pasta hot, garnished with fresh basil leaves and black pepper.