Preheat your oven to 425°F (220°C) while preparing the vegetables.

Wash and chop the zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces. Peel and crush the garlic.

In a large mixing bowl, combine all the vegetables with olive oil, oregano, salt, and pepper.

Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes until golden brown and tender.

In a pot, bring salted water to a boil, add pasta, and cook according to package instructions (typically 8-12 minutes).

Once pasta is cooked, reserve a cup of pasta water, then drain. Toss with roasted vegetables and add reserved pasta water to combine.

Serve warm, optionally topped with Parmesan cheese and fresh basil.