Bring a large pot of water to a rolling boil over high heat, season with salt, add the penne pasta, and cook until al dente, around 8-10 minutes. Reserve 1/2 cup pasta water before draining.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

Add 1 chopped red onion and 1 sliced carrot, sauté for about 2 minutes until softened but vibrant.

Add 1 cup of broccoli florets and 1 chopped bell pepper, sauté for an additional 2 minutes until softened.

Incorporate 1 cup of diced squash and 1 cup of sliced zucchini, sauté for another 2-3 minutes until slightly tender.

Add 2 minced garlic cloves and 1 cup of halved cherry tomatoes, stir and cook for about 2 minutes until fragrant.

Add the cooked penne pasta back into the skillet and mix everything well.

Drizzle with the reserved pasta water and add the juice of half a lemon, season with salt, and toss until combined.

Fold in 1/2 cup of grated Parmesan cheese and a handful of chopped parsley until melted and well combined.

Plate the pasta immediately, garnish with additional Parmesan or parsley if desired.