Prep: 1. Grate cheese 2. Dice onion and mince garlic. 3. Slice zucchini and summer squash into half moons. 4. Grate carrot. Make: 1. Heat olive oil in a large, deep skillet on medium heat. 2. Sauté the onions, zucchini and yellow squash until soft and slightly golden. 3. Add in the carrot and the garlic. Cook for 1-2 minutes. 4. Pour in the tomato sauce and the diced tomatoes. Add in the cup of red wine (if using). 5. Season the sauce with the dried herbs and salt and pepper to taste. 6. Stir, cover and reduce heat to simmer for 35-40 minutes. 7. Meanwhile, boil water for pasta and cook according to package instructions. 8. Right before serving, add the half cup of Parmesan to the sauce, taste and adjust seasonings if needed. 9. Serve over pasta.
If you're not using the red wine you can add a half cup of broth or water to thin the sauce. If you like a thicker sauce it's not necessary to replace it.