Shrimp Primavera

1 (16 ounce) package rigatoni pasta

1 tablespoon vegetable oil

1 onion, sliced

3 cloves garlic, crushed

1 small zucchini, sliced

1 small yellow squash, sliced

1 green bell pepper, sliced

1 (8 ounce) package sliced fresh mushrooms

1 (28 ounce) can crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes

¼ teaspoon salt

¼ teaspoon ground black pepper

2 pounds shrimp, peeled and deveined

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. Drain.

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.