Shrimp Primavera

Bring a large pot of lightly salted water to a boil.

Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes.

Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes.

Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more.

Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.

Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

Serve shrimp and sauce over rigatoni.