Start by bringing a large pot of salted water to a rolling boil. Add your penne pasta and cook according to the package instructions for about 10-12 minutes until al dente. Reserve ½ cup of the pasta water, then drain the pasta.

In a deep skillet, pour in a generous amount of olive oil and heat over medium-high heat until shimmering, about 1-2 minutes.

Add chopped red onion and carrot to the skillet, sautéing for about 2 minutes until fragrant and the onion turns slightly translucent.

Next, toss in broccoli florets and red bell pepper, cooking alongside the onions and carrots for another 2 minutes.

Now add yellow squash and zucchini to the mix, sautéing for an additional 2-3 minutes until they begin to soften.

Stir in minced garlic, halved grape tomatoes, and dried Italian seasoning to the skillet. Sauté for another 2 minutes.

Add drained penne pasta to the skillet with the sautéed vegetables, tossing everything to blend evenly.

Drizzle lemon juice, season with salt to taste, and adjust texture with reserved pasta water as needed.

Lastly, mix in freshly grated Parmesan cheese and chopped parsley just before serving.