Bring a large pot of salted water to a boil, then add your preferred pasta. Cook according to the package instructions, about 8–10 minutes until al dente. Drain and toss with half of the pesto.

Wash and chop the yellow squash, zucchini, carrots, and onion into bite-sized pieces. Set aside.

In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, cooking until translucent, about 3–4 minutes.

Add chopped carrots to the skillet. Sauté for an additional 4–5 minutes until carrots soften slightly.

Stir in chopped yellow squash and zucchini, cooking for another 5–7 minutes until they reach your desired texture. Season with salt and pepper.

Fold in the remaining pesto sauce, stirring well to coat the veggies evenly. Cook for 2 minutes over low heat.

Serve the mixed pasta and sautéed vegetables, topping with halved cherry tomatoes and grated Parmesan cheese.