Preheat your oven to 230°C (450°F). While it heats, prepare your vegetables: cut the zucchini into half-moons about 1/4-inch thick, cut both bell peppers into chunks, and cut the red onion into wedges. In a roasting pan, combine 2 tablespoons of olive oil with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add all the cut vegetables and toss well to coat evenly with the oil and seasonings. Roast for 30 minutes, stirring halfway through, until the vegetables are golden and caramelized at the edges.

While the vegetables roast, prepare your sauce. In a small jar or bowl, combine 1/4 cup olive oil, 1 minced garlic clove, 1/4 cup finely grated parmesan, 1 teaspoon Italian herbs, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir everything together until well combined. I like to use finely grated parmesan here rather than chunky shreds—it helps the sauce emulsify better when mixed with the pasta water.

Bring a large pot of water to a boil. Salt the water generously—it should taste like seawater—then add 12 oz penne and cook until al-dente, following the package directions (usually 9-11 minutes). Before draining, reserve 1 cup of starchy pasta water, then drain the pasta and return it to the hot pot off the heat.

Add 1/4 cup of the reserved pasta water to the sauce from Step 2, stirring to loosen it slightly. Pour the garlic herb sauce over the hot pasta in the pot and toss well. Remove the roasted vegetables from the oven and add them along with any oil from the pan to the pasta. Toss everything together until well combined, adding more pasta water a tablespoon at a time if the mixture seems dry. I find that letting everything sit for about a minute before tossing really helps the flavors meld together nicely.

Divide the pasta among bowls or plates. Top each serving with freshly grated parmesan and a sprinkle of oregano for a fresh, authentic Mediterranean finish.