Bring a large pot of salted water to a boil. Add linguine per instructions on the package. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, heat olive oil and butter in a large and deep frying pan over medium-high heat.
Add the onion and carrot to the pan and sauté for 2 minutes. Next add the broccoli and pepper and sauté for 2 minutes. Add the zucchini, yellow squash and asparagus and sauté for 2 minutes. Add garlic, tomatoes and spices, sautéing another 2 minutes.
Spoon the cooked vegetables into a large pasta serving bowl. Add the drained cooked pasta, drizzle with the lemon juice, add salt and pepper to taste. Toss the pasta and vegetables, gradually adding pasta water to help the blend come together and the vegetables to adhere to the pasta. You may not need all the reserved water.
Add half of the parmesan cheese and parsley and give it another stir. Serve with remaining parmesan on the top, along with a little finishing olive oil.