Spread out the cheese thinly in a pan. Heat up the pan on medium heat. Cook the parmesan until the edges start to turn golden brown. You should be able to flip the cheese over as a whole, almost like a cupcake! Cook on the other side for another minute and then set aside.
Cook the linguine according to the directions on the box. Make sure to season the water well. Drain, cool, and set aside.
Add all of the vegetables, garlic, butter, and oil to a large pan. Cook on medium high until the vegetables are caramelized with color.
Add in the linguine and heat through. Season with salt, pepper, and lemon juice. Add in the bocconcini and let the cheese melt. Garnish with chopped parsley, and the parmesan crisps