Veggie Pasta with Asparagus Leftovers

I'm working to get at least 5 servings of veggies in my diet and it starts with buying the veggies and being creative. I made asparagus last night for dinner and had leftovers, so I decided to dig through the veggie draw and mix up a veggie pasta tonight. The key to mixing fresh veggies with steamed veggies from the night before is all about timing.
What You Need:
-Olive Oil - 2 Tablespoons -Butter - 1 Tablespoon -Vermouth - 2 Tablespoons -Chicken Broth - 1 1/4 Cups -Garlic - 2 Cloves -Green Onions - One -Yellow Squash - One -Zucchini - One -Asparagus - half a bunch -Fettuccine - 10 ounces in the refrigerated section of your local store -Parsley - 1 Tablespoon -Parmesan Cheese - 1 Cup -Breadcrumbs - 2 Tablespoons -Pine Nuts - 2 Tablespoons -Salt - 1/2 teaspoon -Pepper - 1/2 teaspoon
Thinly slice up your veggies (left over steamed asparagus), mince garlic and green onion.
In a saute pan add olive oil, garlic, onions, half the parsley and let it simmer on medium heat. Once hot add Vermouth and heat for 1 minute.
Add Squash and Zucchini, salt and pepper. Cover and simmer for 1 minute.
Add butter stir and cover for 1 minute.
Add Chicken Broth.
Add Asparagus or other left over veggies.
Add cooked pasta and toss.
Once mixed, add half of the; Parmesan cheese, breadcrumbs and pine nuts. When serving use the rest of the cheese, breadcrumbs and pine nuts to each plate.
Veggie variations? Do you have some ideas? Leave comments with ideas!!