Pasta Primavera with Summer Squash

In a saucepan saute 1 1/2 cups chopped onions, 3 minced garlic cloves, and 1 medium diced carrot in 2 Tbsp olive oil. When onions are translucent, add 1 sliced bell pepper; 1 small yellow squash, diced; 1 small zucchini, diced; 1/2 cup chopped fresh basil; 1 Tbsp chopped fresh marjoram (1 tsp dried); 1 Tbsp fresh chopped oregano; 1/2 tsp salt; and 1/4 tsp ground black pepper, cooking for just a minute or two before stirring in 1/2 cup dry white wine. Cover and simmer about 10 minutes till veggies are just tender. While they’re cooking, boil water in a large pot for pasta. Meanwhile, melt 3 Tbsp butter in a small saucepan. Remove from heat, cover and set aside. Add 1 lb pasta (such as farfalle, ziti, etc.) to the large pot of boiling water, cover till this returns to a boil, then uncover and cook till al dente (usually about 10 minutes). Toss with melted butter, and stir in 1 cup diced tomatoes,1/2 cup frozen (or fresh) green peas, and 1/2 cup toasted pine nuts and / or sliced olives into the vegetables and cook about 2 minutes more, then stir in up to 1 1/2 tsp salt, 2 Tbsp lemon juice, and 1/2 tsp black pepper to season this sauce before ladling onto drained pasta. Serve with grated Parmesan cheese and fresh chopped parsley (or sprigs) on top and / or side.