Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the penne pasta and cook according to package instructions until al dente, typically about 8-10 minutes. As the pasta cooks, reserve 1/2 cup of the pasta water for later use, then drain the pasta in a colander and set aside, allowing it to steam off.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the sliced red onion and carrot to the hot skillet, stirring them gently for about 2 minutes until the onions become translucent and soft.

Next, toss in the broccoli florets and diced bell pepper, stirring for another 2 minutes until the colors brighten and the veggies soften slightly.

Add the diced squash and zucchini, stirring for 2-3 more minutes until they are nearly softened while still retaining some bite.

Mix in the minced garlic and halved tomatoes, sautéing for about 2 minutes until fragrant.

Transfer the sautéed vegetable mix into the empty pot or a large serving bowl. Gently fold in the drained penne pasta, ensuring even distribution among the vegetables.

Drizzle with fresh lemon juice and season generously with salt. Toss everything together to brighten the flavors of the pasta primavera.

As needed, add small amounts of the reserved pasta water to achieve a light and saucy consistency that clings to the pasta.

Stir in the grated Parmesan cheese and chopped fresh parsley until well-mixed, and your Delicious Pasta Primavera is ready for serving.

Serve your vibrant Pasta Primavera immediately for the best taste and warmth, offering additional Parmesan on the side.