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Categories:Viewed: 34 - Published at: 8 months ago
Ingredients
- 1/3 cup pine nuts
- 12 ounces penne
- 2 tablespoons olive oil, divided
- 1 cup julienned carrots
- 1 cup julienned zucchini
- 1 cup julienned yellow squash
- 1 tablespoon flour
- 1 cup half-and-half
- 1 tablespoon tomato paste
- 1/3 cup Parmesan cheese
- Salt and ground pepper, to taste
Method
- Toast pine nuts in a dry skillet over medium heat until all the nuts are slightly browned, about 2 minutes.
- Set aside.
- Cook pasta according to package directions; drain.
- While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add carrots; cook for 30 seconds while stirring.
- Add zucchini and squash; cook, stirring, until tender, about 3 minutes.
- Remove vegetables from skillet.
- Add remaining oil to skillet; stir in flour until absorbed.
- Stir in the half-and-half and tomato paste.
- Cook, stirring, until mixture comes to a boil and thickens.
- Stir in pasta and vegetables.
- Cook, tossing, until heated through.
- Remove from heat and stir in cheese and add salt an
