Step 1.

Cook the pasta according to packaging instructions until pasta is al dente. Reserve ½ cup of pasta water, drain and set aside.

Step 2.

In a large nonstick skillet over high heat, add olive oil.

Step 3.

Add the red onion and sauté for 2-3 minutes until translucent.

Step 4.

Add the bell peppers and yellow squash and sauté for 2-3 minutes.

Step 5. 

Add the broccoli florets and cook for another 4-5 minutes until florets are fork tender.

Step 6.

Add the sun-dried tomatoes, garlic, Italian seasoning, salt, and black pepper, and cook for 1 minute.

Step 7.

Add in the cooked penne, reserved pasta water and lemon zest.

Step 8.

Stir to combine and cook for 1-2 minutes.

Step 9.

Remove from the heat and garnish with chopped basil and grated Parmesan cheese.