Heat oil in large saucepan over medium high heat.
Saute garlic and onion for one minute.
Add zucchini and green beans and saute for 5 minutes.
Add stock and wine, bring to a boil. Simmer for 5 minutes.
Add tomato, corn and butter. Stir until butter is melted, 3-4 minutes.
Prepare feta, sorrel and Parmesan cheese. Set aside.
Cook pasta according to package directions. Drain and rinse pasta in cool water to stop the cooking process.
Put pasta back in the pot it came out of. Add vegetables with sauce, feta and sorrel. Stir.
Taste and add salt and pepper to taste. Divide into 4 dishes, sprinkle with Parmesan cheese and serve.