Cook pasta according to instructions. Drain, rinse and set aside.
In a large pan, heat olive oil on med-high heat. Saute garlic until golden, about 3 minutes.
Add carrots, cook for 3-4 minutes. Add broccoli and sugar snap peas and cook for 3 minutes. Add zucchini and cook for 2 minutes.
Deglaze. Add the wine and cook until it is reduced by half.
Add tomatoes, fresh herbs and penne and heat through. Squeeze the juice from half a lemon over mixture and remove from heat.
Top with green onions and chopped parsley.
You can change up the veggies or add more. That's the beauty of this dish. Next time I will be using:
If you're not concerned about keeping it vegetarian, some shaved Parmesan or Romano is nice on this dish. Or use vegan cheese.
Shrimp would go well in this dish, but then again I think you should add shrmp to everything!