Recipe courtesy of Cypress Caterers

Penne Pasta Primavera

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  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