- 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
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