Line a baking sheet with parchment paper. Place the zucchini, bell pepper, tomatoes, onion, and garlic on the lined pan. Add the olive oil and salt and pepper, to taste. Toss the vegetables with your hands so that they are evenly coated. Spread out in a single layer.
Roast the vegetables in the oven for 30 minutes until lightly browned, stirring after about 15 minutes.
Meanwhile, boil the water for the pasta. Cook the pasta according the the package directions, reserving about ½ cup of the starchy cooking water before draining.
Return the cooked pasta to the pot.
When the vegetables are done roasting, add them along with any liquid on the baking sheet to the pasta.
Toss the vegetables with the pasta, adding any of the reserved cooking water as needed to make the vegetables stick to the noodles.
Garnish with torn fresh basil leaves and serve.
Leftovers can be refrigerated up to 3 days and reheated in a microwave or eaten at room temperature.If using different vegetables, choose a quantity that covers a baking sheet in a single layer.Variations:
Roast a can of drained and rinsed chickpeas along with the vegetables
Fold in some delicate white beans like Cannellini before serving