As a grad student, I’m not exactly rolling in the dough (unless you count bread dough). So, I eat pasta…a lot. But there are only so many times I can eat tomato sauce, no matter how fancy I make it. In this week’s USA Weekend column, I share my technique for making pasta with vegetables in a light, flavorful, wine and broth-based sauce. This is my absolute go-to formula for fast and fresh weeknight dinners. You can use any vegetables, any wine (or none), any broth, any herbs, and you can even add sausage, bacon, or chicken…they sky’s the limit. Just be sure to taste along the way, try new things, and trust your instincts!