Start by bringing a large pot of salted water to a rolling boil. Add penne pasta and cook according to package instructions, usually about 8-10 minutes, until it’s al dente. Remember to reserve ½ cup of the pasta water for later, then drain the pasta while leaving it slightly firm to hold up in the final dish.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the chopped red onion and diced carrot, cooking for about 2 minutes until they begin to soften and release their sweet aroma.

Now, toss in the broccoli florets and sliced bell pepper into the skillet. Continue sautéing for another 2 minutes, stirring to combine the veggies.

Next, add the diced zucchini and yellow squash to the mix, cooking for an additional 2-3 minutes. Keep stirring until they lose their raw edge but still retain some bite.

Stir in the minced garlic, halved tomatoes, and a sprinkle of Italian seasoning, cooking for another 2 minutes. The garlic will become fragrant and the tomatoes will start to break down.

Transfer the sautéed vegetables into the pot with the drained pasta. Add a drizzle of lemon juice and toss everything together gently.

To finish, add the reserved pasta water gradually, about a tablespoon at a time, while tossing until you reach your desired consistency.

Finally, fold in the freshly grated Parmesan cheese until it melts into the dish. Serve immediately, garnishing with extra cheese or fresh parsley on top.