Step 1

Slice the mushrooms, asparagus and onion. Remove the ends from the squash, slice in half lengthwise and then into half moons. Cut the cherry tomatoes in half.

Step 2

Start with the vegetables. Heat the butter & olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook for 1 minute.

Step 3

Next add the zucchini, yellow squash, asparagus and tomatoes. Season with salt, pepper and red pepper flakes. Cook until softened about 3 minutes.

Step 4

For the sauce, add the minced garlic to the skillet, and cook until fragrant about 1 minute.

Step 5

Next, pour in the chicken broth and wine. Stir and scrape the bottom of the pan to loosen all the browned bits (that’s where all the flavor is!). Cook for 3 to 4 minutes, until reduced by about half. Stir in the Parmesan, and allow the cheese to melt.

Step 6

Add the cooked pasta and mix everything together well. If the sauce is too stiff, add a ladle of pasta water.Top with torn basil and Parmesan cheese.