Begin by boiling a large pot of salted water over high heat. Once it's at a rolling boil, add 8 ounces of pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and stir frequently for 1 minute until fragrant.

Incorporate the diced zucchini, yellow squash, and bell pepper into the skillet. Sauté for about 3-5 minutes until tender yet crisp.

Add 2 cups of halved cherry tomatoes and continue cooking for an additional 2-3 minutes until they soften.

Add the drained pasta to the skillet, tossing everything together until well coated with the vegetables.

Stir in ¼ cup chopped fresh basil and parsley, along with 1 tablespoon of lemon juice. Season with red pepper flakes, salt, and pepper to taste.

Spoon the pasta onto serving plates and if desired, top with grated Parmesan cheese. Serve immediately.