Begin by bringing a large pot of salted water to a vigorous boil over high heat. Once bubbling, add your penne pasta and cook for 10-12 minutes, or until al dente. Before draining, remember to reserve ½ cup of the pasta water to help create a silky sauce later.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and grated carrot, sautéing for about 2 minutes until they soften and the onion becomes translucent.

Next, toss in the chopped broccoli and sliced bell pepper into your skillet. Continue cooking for another 2 minutes, stirring frequently until the broccoli brightens in color and the peppers soften slightly.

Now, add the diced zucchini and squash to the skillet, stirring everything together. Allow them to cook for an additional 2-3 minutes until they become tender-crisp.

Reduce the heat to medium and add minced garlic and halved tomatoes to the mixture. Sauté for another 2 minutes.

Once your pasta is cooked and drained, add it directly to the skillet with the sautéed vegetables. Drizzle with fresh lemon juice and season with salt.

If the dish seems a bit dry, add a splash of the reserved pasta water to loosen the mixture. Stir in grated Parmesan cheese and chopped fresh parsley.

Finally, serve your vibrant Protein Pasta Primavera hot, garnished with a sprinkle of red pepper flakes for a kick, if desired.