Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the penne pasta and cook for 10-12 minutes, or until al dente. Stir occasionally to prevent sticking. When done, reserve ½ cup of pasta water, then drain the pasta in a colander, allowing it to steam dry while you prepare the vegetables.

While the pasta is cooking, place a deep skillet over medium-high heat and add a generous drizzle of olive oil. Heat the oil until it shimmers, which usually takes about 1-2 minutes.

To the hot oil, add the chopped red onion and carrot, stirring frequently for about 2 minutes.

Next, toss in the broccoli florets and diced red bell pepper. Sauté for another 2 minutes, stirring often.

Now, it’s time to add the sliced yellow squash and zucchini into the pan. Continue sautéing for 2-3 minutes.

Stir in the minced garlic along with the halved grape tomatoes and dried Italian seasoning. Sauté everything together for another 2 minutes.

Gently fold the drained penne pasta into the sautéed vegetables in the skillet.

Drizzle fresh lemon juice over the pasta and sprinkle with salt to taste. Gradually add the reserved pasta water.

To complete your Pasta Primavera, mix in the freshly grated Parmesan cheese and chopped parsley until well distributed.