Fusilli With Peppers, Zucchini, and Feta

INGREDIENTS

• 2 tablespoons olive oil
• 1 lb baby bell peppers, seeded and quartered lengthwise (or regular bell peppers, sliced into 1/2" thick slices)
• 1 large red onion, halved and cut into thin strips
• 16 oz. long fusilli pasta
• 2 zucchini, cut into 2-inch sticks, 1/4-inch thick
• 1/2 cup kalamata olives, pitted and halved
• 6 ounces feta cheese, crumbled
• 1/2 teaspoon freshly ground pepper