Cook fettuccini noodles according to package directions and drain.

Melt butter in a skillet over medium heat.

Add broccoli flowerets, chopped onion, and sliced zucchini to the skillet.

Cook until vegetables are tender, about 5-7 minutes.

Add diced green peppers and dried basil leaves to the skillet and stir.

Stir in tomato wedges and sliced mushrooms.

Cook for another 3-5 minutes, stirring occasionally, until tomatoes soften.

Toss the cooked vegetables with the drained fettuccini noodles.

Serve immediately.

Garnish with grated Parmesan cheese, if desired.