Boil the Pasta: Bring a large pot of salted water to a vigorous boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, drain, and set aside.

Heat the Olive Oil: In a large skillet, heat olive oil over medium-high heat until shimmering.

Sauté the Aromatics: Add minced garlic, red onion, and carrot to the skillet. Sauté for about 2 minutes until softened.

Add Crunchy Vegetables: Toss in broccoli and bell peppers. Sauté for about 2 minutes until broccoli is bright green.

Incorporate Soft Vegetables: Add diced squash and zucchini, cooking for an additional 2-3 minutes.

Mix in Tomatoes and Seasoning: Pour in chopped tomatoes and Italian seasoning. Cook for about 2 minutes.

Combine Pasta and Veggies: Add drained pasta to the skillet. Toss everything together, adding reserved pasta water gradually.

Finish with Flavor: Remove from heat, drizzle with lemon juice, and toss in Parmesan. Adjust seasoning with salt.

Serve and Enjoy: Spoon into serving bowls, garnishing with extra Parmesan if desired.