Step 1

Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.

Step 2

Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.

Step 3

Add red onion and carrot and saute 2 minutes.

Step 4

Add broccoli and bell pepper then saute 2 minutes.

Step 5

Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.

Step 6

Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.

Step 7

Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.

Step 8

Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

Step 9

Recipe source: Cooking Classy