Begin by bringing a large pot of salted water to a rolling boil over high heat.

Once the water is boiling, add the penne pasta and cook according to package directions, usually around 8-10 minutes for al dente. Reserve about ½ cup of the pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped red onion and sliced carrot, sautéing for about 2 minutes. Then toss in the broccoli and bell pepper, stirring for another 2 minutes, followed by zucchini and yellow squash for an additional 3 minutes.

Stir in minced garlic, diced tomatoes, and Italian seasoning into the skillet. Cook for about 2 more minutes.

Gently fold the drained penne pasta into the skillet with the sautéed vegetables. Drizzle in the reserved pasta water and fresh lemon juice.

Sprinkle freshly grated Parmesan cheese over the Pasta Primavera and toss until everything is evenly mixed. Serve immediately, garnished with a sprinkle of fresh parsley.