Ingredients Jump to Instructions ↓

  1. 1/3 cup pine nuts

  2. 12 ounces penne

  3. 2 tablespoons olive oil, divided

  4. 1 cup julienned carrots

  5. 1 cup julienned zucchini

  6. 1 cup julienned yellow squash

  7. 1 tablespoon flour

  8. 1 cup half-and-half

  9. 1 tablespoon tomato paste

  10. 1/3 cup Parmesan cheese Salt and ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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


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