Prev Recipe Next Recipe

Recipe courtesy of Cypress Caterers

Save Recipe Print

Total:: 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

My Private Notes

Name: Penne Pasta Primavera
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
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