Bring a large pot of water to a boil. Cook gluten free 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 broccoli and bell pepper then saute 2 minutes.
Add yellow squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened. Add 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 basil then serve with remaining parmesan on top.
