To make the veggies:
Preheat the oven to 375°F.
Bring a large pot of salted water to a boil.
In a skillet, over medium heat, add 1 teaspoon of olive oil and let heat. Add the spinach and cook, stirring occasionally, until it is wilted. Remove the spinach from the skillet and place in a colander. Use a wooden spoon to press out any excess moisture. Set aside.
In the same skillet, heat the remaining 2 teaspoons of oil. Add the zucchini, yellow squash, bell pepper, and carrots. Sauté on medium heat until the vegetables are tender, about 4-5 minutes. Add the garlic, dried oregano, dried basil, and salt and pepper, and cook for another 1-2 minutes. Drain any extra liquid from the veggies and set aside.
To make the white sauce:
To make the white sauce, melt the butter over medium heat in a small saucepan. Add the flour and whisk continuously to form a roux. Lower the heat to medium/low.
Gradually pour in the milk while whisking to avoid lumps. Continue to whisk until the mixture thickens.
Stir in the grated Parmesan cheese until smooth. Season with salt and pepper and remove from heat.
While the white sauce is cooking, boil the noodles according to package instructions and drain well.
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