Vegetable Pasta with Lemon-Garlic Butter Wine Sauce

1 cup sliced carrot
1 cup chopped broccoli
1/4 of a zucchini sliced
1/4 of a squash sliced
1/2 cup cherry tomatoes
1 small onion chopped
1/2 pkg sliced mushrooms
2 pressed garlic clove2s
1 tbsp olive oil
salt and pepper
2 tbsp butter
1/2 cup white wine
juice of one lemon
1/3 cup Parmesan cheese
1 tbsp chopped parsley
whole wheat spaghetti

Boil water and cook 4 servings of spaghetti according to package directions. Steam vegetables in a vegetable steamer or boil for 5-10 minutes until desired tenderness.

Heat oil pan and saute onions until tender. Add garlic and mushroom and continue sauteing until soft. Season with salt and pepper. Add butter, wine and juice of lemon to onions and allow to simmer for 5 minutes. Add tomatoes until they start to burst. Add vegetables and pasta to combine with sauce. Top with Parmesan cheese and parsley.