I tried using the whole wheat pasta and it worked out just fine. My 10 year old LOVED it, the seven year old said it was okay, the baby didn't say "I don't like this, mommy" and my hubby said it was good. So - all in all that was a pretty good response.
I used a couple tablespoons of olive oil in a really big and deep frying pan. I toasted the spaghetti for a few minutes then started adding the veggies. I used 1/2 a Vidalia onion coarsely chopped, a few baby carrots cut in half lengthwise, 1/2 a yellow bell pepper, 2 scallions sliced, 1/2 a zucchini squash julienned, about five white bulk mushrooms sliced, a tablespoon or so of minced garlic from a jar, and half a broccoli crown cut into small floweretes.
The seasoning I used included about 10 or so fresh basil leaves, six or seven fresh rosemary leaves, a handful of fresh chives, 15ish or so fresh oregano leaves, and the tiny leaves pulled off a fresh sprig of thyme. All the fresh herbs were cut up with scissors. The only other seasoning I added while cooking was a grinder with sea salt and garlic.
Once that got going I used 3/4 cup of white wine as my first addition to be absorbed by the pasta. Then I used a full box (about a quart) of vegetable stock that was preheated. I added it is small amounts stirring until the liquid was absorbed. I found that it wasn't enough stock so I ended up adding a can (~1 2/3 cups) of chicken broth stirring constantly until all the liquid was absorbed and the pasta was cooked. At the end I added what was left of a fresh shredded four cheese blend from the supermarket. The cheeses are agasio, parm, romano and something else. I can't remember. In any case there was maybe 1/2 a cup to 2/3 of a cup of this shredded cheese left over and I mixed it in and served it.