Bring a pot of salted water to a boil.
Cook pasta 1 minute less than the package instructions.
Reserve 1/4 cup of pasta water. Drain and set aside.
Heat 2 Tbsp butter and 2 Tbsp olive oil in a large skillet.
Saute onions for about 1-2 minutes until translucent.
Stir in veggies in this order adding the next after 1-2 minutes each; Carrots, Broccoli, red bell pepper, Asparagus, minced garlic.
Add another Tbsp of butter if the skillet starts to look a bit dry. Season with salt and pepper and set aside in a plate.
Add a Tbsp of butter, 3/4 cup of chicken stock, 1/4 cup of pasta water and lemon juice to the skillet.
Bring to a boil then simmer until slightly reduced (about 2-3 minutes).
Add pasta and simmer another 3-4 minutes until reduced by half.
Stir in veggies, season with salt and pepper to taste.
Finally grate fresh Parmesan cheese over the top and add fresh chopped parsley to garnish if desired. Serve immediately
