Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine halved cherry tomatoes, diced red bell pepper, chopped zucchini, sliced red onion, and minced garlic.

Drizzle with olive oil, and generously sprinkle dried Italian seasoning, salt, and black pepper over the vegetables. Toss until well-coated.

Spread the seasoned vegetable mixture onto the prepared baking sheet and roast for about 20-25 minutes, stirring halfway.

While the vegetables are roasting, bring a large pot of salted water to a boil and cook the penne pasta until al dente, about 8-10 minutes.

Once your pasta is cooked, reserve about 1/4 cup of the pasta water, then drain the rest and return pasta to the pot.

Add the roasted vegetable mixture to the pot along with the grated Parmesan cheese, fresh basil, and a drizzle of lemon juice. Toss gently.

Add reserved pasta water little by little until you reach your desired sauce consistency. Adjust seasoning with more salt or pepper as needed.

Serve immediately, garnishing with additional Parmesan cheese and fresh basil. Enjoy!