Penne Pasta Primavera

• 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.
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

pine nuts, penne, olive oil, carrots, zucchini, flour, tomato paste, parmesan cheese, salt

Taken from www.foodnetwork.com/recipes/penne-pasta-primavera-recipe.html (may not work)