Turn one burner on your griddle to high. Add a pan with salted water and cover until it comes to a boil.

While the water is coming to a boil, clean and chop the vegetables.

Once the pasta comes to a boil add the pasta.

While the pasta is boiling, turn a second burner to medium-high heat and sauté the carrots, bell peppers and onions in olive oil with salt and pepper for 2 minutes.

Add the zucchini with Italian seasoning and another drizzle of olive oil and cook for additional 1-2 minutes.

Once the pasta is almost al dente, add the tomatoes, garlic and some butter to the griddle and tossed everything well.

Turn the heat down to low and began scooping the pasta from the water and adding it to the vegetables using a tongs or slotted spoon. Be sure not to drain the pasta well before adding it to the pasta. You want some of the pasta water to come with to help form the starchy sauce.

Work quickly and get the pasta onto the vegetables. Toss well and squeeze a 1/2 lemon over the pasta. Top with fresh basil and grated Parmesan Reggiano.

Turn off the heat on the hotel pan and dump the pasta water out of the pan. Using a large spatula, move the pasta and vegetables back into the hotel pan.

Serve topped with additional Parmesan and enjoy!