This recipe is for the pasta & veggies. I always fix it with breaded oven-baked chicken breasts.

1 1/2 c. dry Barilla Penne Pasta Salt 2 tbsp olive oil 1 medium red bell pepper, sliced into matchsticks 1 medium yellow squash, sliced into 1/8" slices 1 medium zucchini, sliced 2 cloves garlic cloves, minced 1 cup (heaping) grape tomatoes, halved through the length 2 tsp dried Italian seasoning 1/2 cup pasta water 2 Tbsp fresh lemon juice 1/2 cup shredded parmesan, divided

Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining. Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat. Add bell pepper then saute 2 minutes. Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer. Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired. Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top. Recipe source: Cooking Classy