Rigatoni With Chunky Vegetable Sauce

2 Tbs extra virgin olive oil
1 yellow onion, diced
2 zucchini, diced
1/2 lb cremini or button mushrooms, trimmed and quartered
2 garlic cloves, minced
1 28oz can crushed tomatoes
coarse salt and freshly ground black pepper
2 Tbs fresh oregano leaves, coarsely chopped
1 lb rigatoni

1) In a medium pot, heat oil over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and mushrooms, and cook until vegetables soften slightly, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and season with salt and pepper.
2) Bring mixture to a boil. Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 minutes. Stir in oregano.
3) Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats the pasta. Serve immediately.

Review: I've had this recipe for quite some time now, and keep passing it over. It's not a "special" dish, but is a little more interesting than a basic pasta and sauce dish. This came together quite easily and was very hearty. It may be a good dish to make when I don't want something fancy, but don't want to settle for boring, either.

Adapted from:
http://www.marthastewart.com/340648/rigatoni-with-chunky-vegetable-sauce