Boil a large pot of salted water, add penne pasta, and cook until al dente (8-10 minutes). Reserve ½ cup pasta water, then drain.

In a deep skillet, heat 2 tablespoons of olive oil, sauté diced red onion and sliced carrot for about 2 minutes until softened.

Add broccoli and bell pepper to the skillet, sauté for an additional 2 minutes until bright in color.

Stir in chopped zucchini or squash, cooking for about 3 minutes until softened.

Reduce heat to medium, stir in minced garlic, halved tomatoes, and Italian seasoning. Sauté for 2 minutes.

Transfer sautéed vegetables to a mixing bowl, add drained penne pasta, and toss together gently.

Drizzle with lemon juice and gradually add reserved pasta water until desired consistency is achieved.

Finally, stir in grated Parmesan cheese and chopped fresh parsley until melted and evenly distributed. Serve hot.