Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the zucchini, bell pepper, broccoli, and asparagus to the skillet. Sauté the vegetables for about 5-7 minutes until they are tender but still crisp.

Add the cherry tomatoes, oregano, salt, and pepper. Cook for another 2-3 minutes until the tomatoes start to soften.

Toss the cooked pasta into the skillet with the vegetables. If the mixture seems dry, add some reserved pasta water to reach your desired consistency.

Remove from heat and stir in the grated Parmesan cheese until well combined.

Serve warm, garnished with fresh basil leaves if desired.