Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions until just tender.

Before draining, reserve ½ cup of the pasta water.

Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Add the onion and carrots.

Cook for 3–4 minutes, stirring occasionally.

Add the green beans and mushrooms.

Continue cooking for another 3–4 minutes.

Add the zucchini.

Cook for 2–3 minutes, stirring occasionally.

The vegetables should be tender but still have some texture.

If you're using bell peppers, peas, or other vegetables, add them according to how quickly they cook.

Add the garlic, basil, parsley, thyme, salt, and black pepper.

Cook for about 30 seconds, just until fragrant.

Pour the vegetable broth into the skillet.

Add the lemon juice.

Stir and allow the mixture to simmer for 1–2 minutes.

The broth isn't supposed to make a heavy sauce. It's simply there to bring the flavors together and give the pasta a little moisture.

Add the drained pasta to the skillet.

Toss gently until the pasta is coated with the vegetables and pan juices.

If the mixture seems dry, add a tablespoon or two of the reserved pasta water.

Continue tossing until everything is heated through.

Remove the skillet from the heat.

Add the Parmesan cheese and fresh parsley.

Toss again.

Taste and adjust the seasoning.

Serve warm.