Pasta:

• 10 ounces dried penne pasta
• Salt, as needed

Vegetables:

• 1/4 cup extra virgin olive oil
• 1/2 medium red onion, sliced
• 1 large carrot, peeled and sliced into thin strips
• 2 cups broccoli, sliced into small pieces
• 1 medium red bell pepper, sliced into thin strips
• 1 medium yellow squash, quartered and sliced
• 1 medium zucchini, quartered and sliced
• 3–4 garlic cloves, minced
• 1 heaping cup grape tomatoes, halved lengthwise
• 2 teaspoons Italian herbs, dried

Additional:

• 1/2 cup reserved pasta water
• 2 tablespoons fresh lemon juice
• 1/2 cup grated Parmesan cheese, divided
• 2 tablespoons chopped fresh parsley