Sweat the garlic and the mushrooms in a pan with oil. Then repeat the same procedure with the peppers and, finally, with the courgettes. Mix the vegetables together only when they have been cooked. Season with herbs, salt and chilli pepper. Cook the pasta in plenty of boiling, salted water. Drain the pasta quickly, retaining a little of the cooking water. Sauté in a with the butter. Serve hot and sprinkle with fresh, chopped herbs to taste.