Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add penne pasta and cook according to package instructions (about 10-11 minutes), until al dente.

While the pasta cooks, heat olive oil over medium heat in a large sauté pan.

Add minced garlic and sauté for 1 minute until fragrant. Add red bell pepper, carrot, and zucchini, sauté for 3-4 minutes until beginning to soften.

Add broccoli florets and cook for another 2 minutes, then add cherry tomatoes and peas. Season with salt and black pepper. Sauté for 3-4 more minutes until vegetables are just tender but still vibrant.

Reserve ½ cup of pasta cooking water, then drain the pasta.

Add the cooked pasta to the sautéed vegetables in the pan. Toss to combine. If needed, add a splash of reserved pasta water to create a light sauce.

Stir in the grated parmesan, lemon zest, and fresh basil leaves. Toss again until everything is evenly coated and glossy.

Taste and adjust seasoning with extra salt or pepper if needed.

Serve immediately, topped with extra parmesan and basil if desired.