Begin by bringing a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and reserve a splash of pasta water.

In a large skillet, heat olive oil over medium heat. Add shallots and carrots, sauté for about 5 minutes until softened.

Add zucchini and yellow squash, cooking for about 3 minutes on each side until tender and golden.

Lower heat and add butter to skillet. Once melted, whisk in Parmesan, milk, basil, garlic powder, salt, and pepper until creamy.

Stir in sun-dried tomatoes and cherry tomatoes, allowing to heat for about 2 minutes.

Add drained pasta and sautéed vegetables, tossing everything together to coat in sauce. Adjust with reserved pasta water if needed.

Serve hot, topped with Parmesan, fresh herbs, and red pepper flakes if desired.