Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (9–11 minutes). Reserve 1 cup of pasta water, drain, and set aside.

Step 2: Sauté the Vegetables
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onions and garlic; cook for 1 minute until fragrant.
Add broccoli, carrots, bell pepper, zucchini, and yellow squash. Sauté for 5–7 minutes until slightly tender but still crisp.
Stir in cherry tomatoes and peas; cook for 2 minutes. Remove vegetables from the pan and set aside.

Step 3: Make the Creamy Sauce
In the same pan, melt butter over medium heat. Add onion and cook 2 minutes until translucent. Stir in garlic and cook for 30 seconds.
Pour in heavy cream and milk; stir and let simmer 3–4 minutes until slightly thickened.
Gradually whisk in Parmesan cheese, salt, pepper, and crushed red pepper flakes. Stir until smooth, then add lemon juice for freshness.

Step 4: Combine Pasta and Vegetables
Return vegetables to the skillet, then add cooked pasta. Toss everything gently. If the sauce is too thick, add a few tablespoons of reserved pasta water until creamy and well-coated.

Step 5: Taste and Adjust
Taste for seasoning. Add more salt, pepper, or Parmesan if needed.

Step 6: Serve and Garnish
Transfer to a serving platter or bowls. Garnish with extra Parmesan and chopped parsley or basil. Serve warm and enjoy!