Summer Pasta

• 1 1/2 c. sliced carrots
• 1 c. chopped onion
• 1 red onion, chopped
• 3 c. zucchini, sliced
• 7 tomatoes, sliced
• 1 bell pepper, chopped
• 1 1/2 c. white wine
• 2 Tbsp. basil
• 3 cloves garlic
• dash of salt, pepper and sugar
• 1 Tbsp. flour
• 6 oz. tomato paste
• 1/2 c. Parmesan cheese
• 1 c. light cream (half and half)
• 12 or 16 oz. shell pasta

1. Saut carrots, onions, parsley, basil and garlic for 15 minutes; cover and simmer for 15 more minutes.
2. Add tomatoes, zucchini, bell pepper, wine, salt, pepper and sugar.
3. Simmer 45 minutes.
4. In separate pan, melt butter; add flour.
5. Cook roux over very low heat; whisk in heated cream.
6. Add tomato paste and whisk until mixture is very smooth.
7. Stir into veggies along with Parmesan cheese.
8. Toss mixture with cooked pasta.

carrots, onion, red onion, zucchini, tomatoes, bell pepper, white wine, basil, garlic, salt, flour, tomato paste, parmesan cheese, light cream, shell pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115086 (may not work)