Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 12 ounces of pasta and cook until al dente, about 10 minutes. Drain and reserve 1 cup of pasta water.

Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.

Sauté Onions and Garlic: Add 1 diced onion and sauté until translucent, about 3 minutes. Add 2 minced garlic cloves and cook until fragrant, about 1 minute.

Add Vegetables: Incorporate 1 sliced bell pepper, 1 sliced zucchini, 1 sliced yellow squash, and 1 cup of broccoli florets. Sauté for 5-7 minutes until tender but crisp.

Incorporate Cherry Tomatoes: Add 1 cup of halved cherry tomatoes and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Cook for another 2 minutes.

Combine Pasta and Vegetables: Stir in the cooked pasta and add reserved pasta water until reaching desired consistency. Toss well to combine.

Finish the Dish: Heat through for an additional 2-3 minutes, tossing gently.

Garnish and Serve: Top with freshly chopped basil and grated Parmesan cheese if desired. Serve warm.