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

In a mixing bowl, combine 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.

Spread the vegetable mixture in a single layer on the baking sheet and roast for 20-25 minutes, stirring halfway.

Bring a large pot of salted water to a boil, add penne pasta, and cook until al dente, about 10-12 minutes.

Drain the pasta, reserving 1/4 cup of cooking water, and return it to the pot.

Add roasted vegetables and juices to the pasta, tossing gently to combine.

Stir in grated Parmesan cheese, basil, and lemon juice; add reserved pasta water as needed for sauce consistency.

Serve immediately, garnished with additional Parmesan and basil.