Yellow squash and broccoli florets saute with a pat of butter, salt, black pepper and red pepper flakes for a little background heat.
Once all the veggies are sauted, I put them back in the pan and add white wine (chicken stock on none #MeatlessMondays) and taste the seasoning again. Adjust salt and black pepper as needed.
Last addition is fresh parsley and shredded cheese - I used what was on had which is a fabulously nutty Manchego, about 1/2 cup. Stir to allow it to melt.
The wine is a lovely added flavor and the veggies are still intact and have great textural contrast to the soft and fluffy pasta. The sauce is rich but not greasy or overpowering.