In your large skillet, heat the olive oil over medium heat.

Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.

Stir in the diced bell pepper and cook for another 3 minutes.

Add the chopped zucchini and cook, stirring frequently, for about 5 minutes.

Add the can of diced tomatoes along with their juice.

Sprinkle in the dried oregano, salt, and pepper.

Stir in the cooked pasta until well combined and heated through.

Dish out the mixture onto serving plates and garnish with fresh basil.