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 softened.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

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

Add the cherry tomatoes, dried Italian seasoning, salt, and pepper. Cook for another 2-3 minutes until the tomatoes are slightly softened.

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 well combined. Adjust seasoning if necessary.

Serve warm, garnished with fresh basil leaves if desired.