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

In a large mixing bowl, combine the halved cherry tomatoes, diced red bell pepper, sliced zucchini, chopped red onion, and minced garlic. Drizzle the vegetables with olive oil, then sprinkle with Italian seasoning, salt, and black pepper. Toss to coat evenly.

Spread the seasoned vegetable mixture on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through.

While vegetables are roasting, bring a large pot of salted water to a rolling boil. Add penne pasta and cook until al dente, usually around 8 to 10 minutes. Reserve 1/4 cup pasta cooking water before draining.

Return the drained penne pasta to the pot and add the roasted vegetables, grated Parmesan, chopped fresh basil, and lemon juice. Mix until well incorporated.

Gently toss the pasta and vegetables, adding reserved pasta water to achieve a creamy sauce. Adjust seasoning with salt and pepper as needed.

Plate your pasta and garnish with extra Parmesan and fresh basil. Serve immediately.