1. In a large pot of unsalted water, cook pasta according to pkg. directions (do not overcook); near the end of cooking time, scoop approx. ½ cup of pasta cooking water from the pot and reserve.
2. While pasta cooks, heat oil in a large sauté pan over medium-high heat.
3. Add mushrooms, squash and corn to the pan; cook, stirring frequently, until mushrooms brown (6-8 min.).
4. Season veggies to taste with salt and pepper; set aside.
5. When pasta is done cooking, drain and return to the cooking pot. Add goat cheese; stir pasta and cheese together, adding hot reserved pasta water a bit at a time until sauce reaches desired consistency.
6. Gently warm squash in the microwave.
7. Fold mushrooms, corn, squashes and chopped greens into pasta mixture; adjust seasoning to taste.
8. Serve immediately, garnishing individual portions with salt, pepper, green onions, Parmesan cheese and parsley.

Nutrition Note:

• This recipe is rich in vitamin C, several B vitamins, magnesium, copper, selenium and more than a day's worth of vitamin A.