Boil Pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 10-12 minutes. Reserve ½ cup of pasta water before draining. Drain pasta and set aside.

Heat Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 1 minute.

Sauté Base Ingredients: Add chopped red onion and carrot to the skillet. Sauté for 2 minutes until fragrant and onion is translucent.

Add Crunchy Veggies: Incorporate broccoli florets and red bell pepper into the skillet. Sauté for another 2 minutes.

Include Softeners: Add sliced yellow squash and zucchini to the mix, sautéing for 2-3 minutes.

Flavor Boost: Incorporate minced garlic, grape tomatoes, and dried Italian seasoning. Sauté for about 2 minutes.

Combine Pasta and Veggies: Toss the drained penne pasta into the skillet with the sautéed vegetables and mix well.

Finish Flavoring: Drizzle lemon juice over the mixture and adjust consistency with reserved pasta water. Stir to combine.

Garnish and Serve: Sprinkle Parmesan cheese and chopped parsley over the dish and serve hot.