In a small saucepan, melt the butter and add the minced garlic. Sauté until the garlic is fragrant, about 2 minutes.

Add the chicken broth and lemon zest. Bring to a boil, then reduce heat and simmer until the liquid has reduced by half. Remove from heat. 

In a large skillet on medium heat, heat 2 tablespoons of olive oil. Add the sliced peppers, broccoli, asparagus, carrots, red onion, salt and pepper. Sauté 3-5 minutes or until al dente. Add the zucchini noodles and sauté 2-3 minutes more. Remove from heat.

Temper the heavy cream by adding 1 teaspoon of the broth mixture at a time to the cream. Once the cream is warm, stir it into the sauce.

Pour the sauce over the vegetables in the skillet and stir to coat.

Garnish with fresh herbs and Parmesan cheese. Enjoy!