In a large pot, bring salted water to a rolling boil. Add penne pasta and cook for 10-12 minutes until it’s al dente. Reserve ½ cup of the starchy pasta water before draining the rest. Set the pot aside.

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

Add chopped red onion and sliced carrot to the hot skillet, sauté for about 2 minutes until fragrant and slightly softened.

Stir in the broccoli florets and diced red bell pepper. Continue to sauté for another 2 minutes.

Add yellow squash and zucchini to the skillet. Cook for 2-3 minutes, stirring frequently, until they are just tender.

Toss in minced garlic, halved grape tomatoes, and dried Italian seasoning. Sauté for another 2 minutes, allowing the tomatoes to soften.

Carefully transfer the drained pasta into the skillet with the sautéed vegetables. Toss everything together thoroughly.

Drizzle fresh lemon juice and sprinkle with salt. Gradually incorporate the reserved pasta water until desired consistency is reached.

Stir in grated Parmesan cheese and freshly chopped parsley. Serve hot.