Bring a large pot of water to a boil.
Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
Add red onion and carrot and sauté 2 minutes.
Add broccoli and bell pepper then sauté 2 minutes.
Add squash and zucchini then sauté 2 - 3 minutes or until veggies have nearly softened.
Add garlic, tomatoes, and Italian seasoning and sauté 2 minutes longer.
Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
