In a 12-inch skillet heat oil over medium. Add garlic; cook and stir 1 minute. Add sweet potato, carrots, and onion; cook 8 minutes, stirring occasionally. Add broccoli and/or cauliflower. Cook and stir 8 to 10 minutes more or until vegetables are tender and brown, stirring occasionally.

Meanwhile, cook orzo according to package directions. Drain, reserving 3/4 cup of the cooking water.

Add wine to vegetable mixture. Cook, uncovered, 1 minute or until wine is evaporated. Stir in half-and-half and 1/2 cup of the pasta cooking water. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute or until slightly thickened. Stir in orzo, Parmesan cheese, and basil, adding enough remaining pasta cooking water to reach desired creaminess. Top with feta cheese, tomatoes (if desired), and additional basil.