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

In a large mixing bowl, combine cherry tomatoes, diced red bell pepper, sliced zucchini, chopped red onion, and minced garlic. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss well.

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

While the vegetables are roasting, boil salted water in a large pot and cook the penne pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.

Return the drained pasta to the pot, adding the roasted vegetables along with their juices, grated Parmesan, fresh basil, and lemon juice. Toss thoroughly, incorporating reserved pasta water as needed.

Taste and adjust seasoning with additional salt and pepper. Serve immediately, garnished with extra Parmesan and fresh basil.