Coat large non-stick skillet with olive oil and heat over medium high heat.
Place zucchini in pan and sauté until it starts to caramelize but is still firm. Bias cut string beans and asparagus into bite size pieces. Place in heated pan along with broccoli. Keep sautéing until veggies turn deep green in color. Add thinly sliced green onion bulbs and tops.
Prepare pasta according to package. Drain retaining some pasta water. Coat with olive oil and set aside.
Add salt and pepper to taste and garbanzo beans. Keep sautéing until all vegetables get some cartelization.
Add 3-2 tablespoons water. Cover. Reduce heat to low and cook until vegetables reach desired consistency. Remove lid. Add fresh basil, lemon juice and toss. Add to pasta and lightly toss.
Plate and top with crumbled feta cheese and fresh ground black pepper.