Bring a pot of water to a boil for the pasta.

Heat olive oil in a medium skillet over medium heat.

Add carrot, red or green pepper, yellow zucchini, sundried tomatoes, and garlic to the skillet.

Cook vegetables for about 2 minutes, stirring occasionally.

Cook angel hair pasta according to package directions until al dente.

While pasta is cooking, add chicken broth, parsley, and Parmesan cheese to the skillet with the vegetables.

Reduce heat to low and simmer for 4-5 minutes, allowing the sauce to slightly thicken.

Drain the cooked pasta thoroughly.

Place the drained pasta in a serving bowl.

Top the pasta with the vegetable and sundried tomato mixture.

Serve immediately.

Garnish with additional Parmesan cheese and parsley, if desired.