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.
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.
Next add the zucchini, yellow squash, asparagus and tomatoes. Season with salt, pepper and red pepper flakes. Cook until softened about 3 minutes.
For the sauce, add the minced garlic to the skillet, and cook until fragrant about 1 minute.
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.
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.