Step 1

Cook pasta according to the directions on the bag. Drain but save 1 cup of the pasta water and set aside. I like to ladle out 1 cup and put it into a separate container before I drain it.

Step 2

In a small bowl, mix the olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon oregano.

Step 3

Toss the pasta with this oil mixture until evenly covered. Set pasta aside.

Step 4

In a large skillet over medium heat, melt the butter and sauté the carrots and onions together until softened, about 2-3 minutes.

Step 5

Add in the bell pepper and broccoli florets and cook for a few minutes or until barely softened, about 2-3 minutes.

Step 6

Finish up the sauté by adding in the squash, tomatoes, white wine vinegar, garlic powder, ½ teaspoon oregano, ½ teaspoon salt, dried basil, and ¼ teaspoon black pepper. Let cook all together for another 3 minutes.

Step 7

Stir in the penne pasta prepared earlier and ⅓ cup of the reserved pasta water to the mixture. Stir for a minute and then remove from heat.

Step 8

Plate and garnish with optional parmesan cheese and parsley and enjoy!