1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds, releasing their aroma.
3. Add the sliced zucchini and chopped red bell pepper to the skillet. Sauté for about 5 minutes until they start to soften.
4. Stir in the cherry tomatoes, turmeric powder, and red chili powder. Cook for another 3-4 minutes until the tomatoes are soft but still hold their shape.
5. Add the cooked pasta to the skillet, tossing everything together to coat the pasta in the spices and vegetables.
6. Season with salt, black pepper, and a squeeze of lemon juice to brighten up the flavors. Stir in the fresh cilantro and roasted cashews.
7. Cook for an additional 2 minutes, allowing all the flavors to meld together beautifully. Remove from heat.

As you cook, remember the joy of creating something meaningful with simple ingredients—a lesson I learned standing on a flour-covered stool beside Nonna Rosa, her gentle hands guiding mine.