Pasta Giardino - better than Olive Garden!

Being Italian myself, I am not the biggest fan of Olive Garden.  The food tastes fine in general, but not all the dishes and recipes are totally authentic.  I'm definitely not saying the place is bad though... the breadsticks are wonderful, and the fried lasagna roll-up things are delicious.

While there recently, I had the Chicken Giardino, one of the relatively lighter options available.  I have to say, it was actually really tasty... it was essentially pasta, chicken, and lots of veggies in a scampi-style sauce.  But it inspired me to try and make my own version!  Also, this is super easy to make vegetarian or vegan!

Ingredients:
- ~2/3 stick butter (I actually used Miyoko's cultured vegan butter!)
- one small onion, diced
- ~3 tbsp minced garlic
- 1/2 bell pepper, diced
- 1 small zucchini, cubed
- ~1 cup shredded carrots
- juice of one lemon
- ~1/2 cup white wine
- ~1 cup grilled chicken (obviously, omit or substitute vegan chik'n if vegan)
- ~4 cups cooked pasta
- ~1/2 cup grated cheese (I used asiago... omit this for a vegan option)
- parsley, salt, pepper, and crushed red pepper to taste

Procedure:
1.) Heat a large, wide pan over medium heat.  Add butter and allow to melt.  When it begins to bubble, add onion and garlic... sauté until onions are transparent.

2.) Add zucchini, bell pepper, carrots, parsley, salt, pepper, and crushed red pepper.  Stir fry until the garlic begins to brown.  Add cooked chicken, if desired.

3.) Add lemon juice and wine; cook until bubbly. 

4.) Remove from heat.  Add cooked pasta, remaining butter, and grated cheese. 

5.) Garnish with more fresh parsley and grated cheese before serving.

Notes:
- Other veggies that would go well in this would be mushrooms, asparagus, yellow squash, broccoli, peas, and spinach.