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 pasta water.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until 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 for about 5-7 minutes until the vegetables are tender but still crisp.

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

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

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

Serve immediately, garnished with fresh basil leaves.