Penne Pasta Primavera

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings

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

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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    Recipe courtesy of Robin Miller