Bring a large pot of water to a boil and add 2 teaspoons of sea salt. Cook 16-ounces of spaghetti noodles (or noodles of choice) according to package directions, drain.

While the noodles are cooking, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat.

Add 1 large julienned carrot and 1 small sliced yellow onion and cook for 5 minutes until softened.

Remove from pan to a plate and set aside.

Add another tablespoon of olive oil to the pan and sauté 1 medium chopped zucchini and 1 medium yellow summer squash until golden brown, about 3-4 minutes per side.

Remove from pan onto the plate with the carrots and onions, set aside.

Add 6 tablespoons of butter and 1 tablespoon of olive oil to the pan. If you are vegan or want to omit the butter you can replace it with a tablespoon or two more of olive oil.

Once the butter is melted add 1 teaspoon of dried basil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of freshly cracked black pepper, 1/4 teaspoon of sea salt, and 3/4 cup of vegetable stock.

Stir in 1/2 cup of chopped sun-dried tomatoes, and 1 1/2 cups of cherry tomatoes that have been cut in half. Stir until warmed through and cherry tomatoes start to wilt.

Add cooked and drained pasta to the butter mixture along with the cooked vegetables and toss to coat.

Add a splash more of vegetable stock or olive oil if desired if the pasta seems dry.

Serve sprinkled with chopped flat-leaf parsley.