Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, setting a timer. When you have 2 minutes of cooking time left, scoop out and reserve 1 cup of the pasta water and drop the broccoli florets into the water with the pasta. Drain the pasta and broccoli together and set them aside. (Do not rinse.)

Heat a large sauté pan over medium-high heat. Drizzle a little olive oil into the pan and sauté the red onion and carrots for a few minutes, until they start to soften. Add the red and yellow peppers, sauté for a few minutes and then add the zucchini and asparagus. Add the Italian seasoning and season with salt and freshly ground black pepper. Continue to sauté until the vegetables are crisp-tender. Remove the vegetables from the pan and set them aside.

Add the butter and garlic to the now empty pan and sauté for 1 minute. Add the white wine and bring to a simmer. Add the stock and lemon juice. Lower the heat and simmer for 5 minutes, until liquid has reduced a little. Stir in the heavy cream and simmer for a few more minutes. Stir in the Parmesan cheese and lemon zest and season with freshly ground black pepper.

Return the vegetables to the pan along with the cooked pasta and broccoli. Gently toss over medium heat just to heat everything through. If needed, add some of the reserved pasta water to loosen the sauce. Stir in the fresh parsley and serve immediately with extra Parmesan cheese.