Pasta Primavera

1 med. onion, diced

1 clove garlic, minced

4 cups of  a variety of vegetables, the more colorful the better, cut into uniform pieces

1 T. butter

1 T. olive oil

salt and pepper to taste

1/4 t. thyme

1/4 t. oregano

1/2 t. basil

1/2 c, white wine

1 c. chicken broth

8 oz. pasta, cooked according to package directions

Melt butter into oil over med high heat in a large saucepan.  Add onions and garlic, season with salt and pepper and cook until softened and fragrant.  Add any hard vegetables, (carrots, brocolli, green beans, etc) season with salt and pepper and cook for a couple of minutes, stirring frequently.  Add the soft vegetables, (summer squash, zucchini, mushrooms, etc) except tomatoes, if using, and cook for another minute.  Add any tomatoes and the thyme, oregano and basil.  Add the wine and deglaze the pan scraping up any browned bits stuck to the bottom and sides.  Add the chicken broth and let cook for 2-3 minutes, until the liquid is reduced and thickened.  Toss with pasta of your choice, cooked according to package directions.