Boil a large pot of water, add a large pinch of salt, and cook the pasta to al dente, according to package directions. Reserve 1/2 cup of the pasta water before draining and setting aside.

While pasta cooks, warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced red onion and cook for 2 minutes. Add carrots, asparagus, and bell pepper, then cook 2 minutes more. Add squash and cook 1-2 minutes more. The veggies should remain crisp on the outside but be tender enough to pierce with a fork.

Add garlic, oregano, thyme, and 1/2 teaspoon salt to the skillet. Saute 30-60 seconds, just until fragrant. Remove from heat and stir in the tomatoes.

Return pasta to the pot or place in a large serving bowl, then add the veggies. Drizzle on lemon juice and remaining 1 tablespoon olive oil, then toss well to combine. Add some of the reserved pasta water if desired. Mix in Parmesan and fresh parsley or basil, and serve with extra Parmesan on top.