Step 1

Cook pasta in salted water according to package instructions until al'dente or to your desired doneness, drain water and cover to keep warm.

Step 2

While the pasta cooks, cook the vegetables: place a large deep skillet or dutch oven over medium-high heat and add oil. Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. Season with salt and black pepper, to taste.

Step 3

Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute.

Step 4

Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste. Once pasta is heated through, remove from heat.

Step 5

Garnish with more freshly grated parmesan if desired and sprinkle on parsley.