1 pound dried rotini (corkscrew) or penne pasta
5 tablespoons butter
2 cups chopped red onions
1 cup chopped red bell pepper
2 teaspoons salt, plus more for the pasta water
1 teaspoon freshly ground black pepper
1 1/2 tablespoons minced garlic (about 5 cloves)
1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups)
2 cups broccoli florets, blanched
2 cups frozen mixed peas and carrots
1 cup diced canned tomatoes, with juices
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
1/2 cup thinly sliced fresh basil, optional
1/3 cup extra-virgin olive oil
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