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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
1. Toast pine nuts in a dry skillet over medium heat until all the nuts are slightly browned, about 2 minutes. Set aside.
2. Cook pasta according to package directions; drain.
3. 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.
4. 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
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