Preheat the oven to 450°F. Line a baking sheet with aluminum foil.

Cook the pasta according to package directions. Drain, return pasta to the cooking pot, and set aside.

In a large bowl, toss together the broccoli, zucchini, asparagus, red bell pepper, and grape tomatoes with 1 tablespoon olive oil. Add Italian seasoning, lemon juice, salt, and pepper. Toss again to coat.

On the prepared baking sheet, spread the vegetables in an even layer. Roast for 12 minutes, or until crisp-tender. Set aside.

In a small skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onions and cook for 2-3 minutes to soften. Add garlic and continue cooking, stirring frequently for an additional 30 seconds.

Into the skillet with the onions, stir in basil, parsley, balsamic vinegar, and lemon zest. Cook for 1 minute to wilt the herbs. Pour over the cooked pasta, tossing to coat.

Add the roasted vegetables and 1/4 cup Parmesan cheese. Toss again.

Adjust seasoning to taste, sprinkle with remaining 1/4 cup Parmesan cheese, then serve.