In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and reserve 1 cup of pasta water for later.

In a skillet over medium heat, warm the olive oil, ensuring it's hot enough to sizzle.

Add the diced onions to the skillet and cook for about 3 minutes, stirring occasionally. Then, add the minced garlic and cook until fragrant for about 1 minute more.

Toss in the bell pepper, zucchini, yellow squash, and broccoli. Sauté for 5-7 minutes until the vegetables are tender yet still crisp.

Stir in the halved cherry tomatoes along with the Italian seasoning, then season with salt and pepper. Cook for an additional 2 minutes until the tomatoes start to soften.

Gently fold the cooked pasta into the skillet with the sautéed veggies. If the mixture seems dry, add reserved pasta water gradually.

Toss everything together until well combined and heated through, about 2 minutes.

Remove from heat and sprinkle with fresh basil and grated Parmesan cheese before plating.