Get everything ready and boiling! Bring a large pot of salted water to a rolling boil. While it's heating, wash and chop all your colorful veggies—this dish comes together fast, so prep is key!

Cook the pasta perfectly. Add the penne to the boiling water and cook according to package instructions until al dente (about 10-12 minutes). Reserve 1 cup of pasta water before draining—it's liquid gold for the sauce!

Sauté the garlic with love. In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the sliced garlic and cook for 1 minute until fragrant (don't let it burn—keep it golden!).

Add the hearty veggies first. Toss in the asparagus, zucchini, yellow squash, and red bell pepper. Season with salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until tender-crisp and beautifully vibrant.

Bring in the tomatoes and peas. Add the halved cherry tomatoes and peas to the skillet. Cook for another 2-3 minutes until tomatoes soften slightly and peas are heated through.

Brighten it up with lemon magic. Stir in the lemon zest and juice. This is where the fresh, zesty Italian flavor really pops!

Combine with the pasta. Add the drained pasta directly to the skillet along with the reserved pasta water (start with 1/2 cup). Toss everything together over low heat for 1-2 minutes to create a silky sauce.

Finish with cheese and herbs. Remove from heat and stir in the grated Parmesan, torn basil, and chopped parsley. Drizzle with the remaining 1 tablespoon olive oil for extra gloss.

Taste and adjust. Give it a good toss, taste, and season with more salt, pepper, or lemon juice as needed. If it seems dry, add more pasta water.

Serve with joy! Plate immediately, top with extra Parmesan and a sprinkle of black pepper. Enjoy this light, colorful masterpiece—your taste buds will thank you!