Bring a large pot of well-salted water to a rolling boil. Add 12 oz of your chosen pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water, then drain the pasta.

While the pasta cooks, wash and slice your fresh seasonal vegetables uniformly—1 cup broccoli florets, 1 cup bell peppers, 1 cup sliced zucchini, and ½ cup sliced carrots.

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced red onions and carrots; cook for about 2-3 minutes until softened. Then add the broccoli and bell peppers; sauté for 3-4 minutes until bright green and tender-crisp.

Incorporate the sliced zucchini into the skillet and cook for 1-2 minutes, ensuring it maintains some crispness.

Stir in 3 minced garlic cloves, ½ teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes. Sauté for about 30 seconds.

Add the drained pasta and reserved pasta water to the skillet, tossing gently to combine all ingredients.

Remove from heat and stir in 2 tablespoons of fresh lemon juice and ½ cup grated Parmesan cheese, tossing until cheese melts into a creamy sauce.

Plate immediately, garnishing with fresh basil or parsley.