In a sauté pan, heat Tantillo California Extra Virgin Olive Oil over med-high heat- add garlic, zucchini, asparagus, orange and yellow bell peppers.
Cook until almost tender, add grape tomatoes, salt to taste and heat through about 2 minutes. Add chicken stock.
Meanwhile, in a separate pot, cook pasta according to package directions. Strain and reserve pasta water.
Add pasta to zucchini medley, add pasta water if needed. Salt and pepper to taste.
Squeeze lemon juice over pasta and sprinkle parsley on top. Buon Appetito!