Penne Pasta Primavera

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

Instructions

1. Toast pine nuts in a dry skillet over medium heat until all the nuts are slightly browned, about 2 minutes.
2. Set aside.
3. Cook pasta according to package directions; drain.
4. While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. Add carrots; cook for 30 seconds while stirring.
6. Add zucchini and squash; cook, stirring, until tender, about 3 minutes.
7. Remove vegetables from skillet.
8. Add remaining oil to skillet; stir in flour until absorbed.
9. Stir in the half-and-half and tomato paste.
10. Cook, stirring, until mixture comes to a boil and thickens.
11. Stir in pasta and vegetables.
12. Cook, tossing, until heated through.
13. Remove from heat and stir in cheese and add salt an