Ingredients
Scale
- 10 ounces dried penne pasta
- Salt, as needed
- 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
- 1/2 cup reserved pasta water
- 2 tablespoons fresh lemon juice
- 1/2 cup grated parmesan cheese, divided
- 2 tablespoons chopped fresh parsley