Instructions: Cook pasta in large pot of rapidly boiling, salted water until al dente

(slightly chewy). Drain and return to pot to keep warm.

Melt butter in large, heavy frying pan. Add vegetables, cream, lemon juice and Reggiano Parmigiano cheese to frying pan and simmer over medium heat until all vegetables are tender.

Pour vegetable mixture over pasta and toss to combine. Season with salt and pepper, to taste. Top with more grated cheese and, if desired, lemon zest, both to taste. Serve immediately.

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