Prepare your pasta, low carb or otherwise, according to the package.

Chop up your veggies of choice into similarly sized bites, roughly 1/2 to 3/4" dice. I used black olives, artichokes, roasted red peppers, asparagus, broccoli, carrots, summer squash, and cherry tomatoes.

Heat a drizzle of olive oil in the pan. When medium hot, add ~ 1/4 c. butter and let it bubble. Toss in the veg with the ones (like the carrots and broccoli) that need the most cooking time first. Add salt, pepper, parsley, and red pepper flakes to taste. When the veg are starting to soften, deglaze with 3/4 of a single of white wine (your choice) and a splash of turkey or chicken (or vegetable) stock. Add the juice of one lemon and just ~ 1/2 t. sugar. Add some arrow root to help it thicken. When the sauce is thickened, toss it with your pasta and eat.