Begin by boiling salted water in a large pot. Add 10 oz of penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat 1/4 cup of extra virgin olive oil over medium heat. Add 1 thinly sliced onion and sauté for about 3-4 minutes until it turns translucent.

Stir in 2 minced cloves of garlic and cook for another 1-2 minutes until fragrant.

Add the sliced vegetables—1 red bell pepper, 1 zucchini, 1 yellow squash, 1 carrot, and 1 cup of broccoli florets. Sauté for about 5-7 minutes until tender but still crisp.

Once the vegetables are cooked, add the pasta to the skillet along with 1 tsp of dried Italian herbs, the juice of 1 lemon, and salt to taste. Toss everything together gently until well mixed.

Taste and adjust seasoning if needed. Cook for another 1-2 minutes to heat through.

Remove from heat and transfer to serving plates. Garnish with freshly chopped parsley and sprinkle grated Parmesan cheese on top if desired.