To make the sauce, pour 1/4 - 1/2 cup white wine (or vegetable broth) into the skillet.
Add 1/2 cup low-sodium vegetable broth, a tablespoon of butter.
Scrape the bottom of the skillet to pull up the flavor left behind by the vegetables. Cook for 1 to 2 minutes until the liquid starts to thicken.
Add 1 cup whipping cream and 1 cup half-and-half.
Measure out 1/2 cup grated Parmesan cheese and add to the skillet.
Add salt and pepper to taste.
Chiffonade the fresh basil leaves and add that to the sauce and stir.
Dump vegetables on plate into the sauce along with 1 cup of frozen corn.
Add pasta and stir. Cook till it's all heated through and the sauce is thickened to your liking.
If the sauce seems a little thick, or thin - add a splash of vegetable broth and a little more half-and-half.
Top with more Parmesan, salt, pepper, and basil to taste.