Warm the oil in a small pan and add the sliced garlic. Heat the pan gently for 1–2 minutes to soften the garlic and flavour the oil. Remove from the heat and set aside to infuse.
Bring a pan of lightly salted water to the boil and cook the pasta for 10–12 minutes or according to the packet instructions. Add the broccoli and green beans for the final 3–4 minutes of cooking time. When the vegetables and pasta are just tender, drain well, reserving 2 tablespoons of the cooking liquid.
Stir the cherry tomatoes gently into the pasta and vegetables with the warm garlicky oil, reserved water and the lemon juice, to taste. Season with a pinch of salt and plenty of black pepper, then spoon into 4 bowls to serve.