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

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Instructions

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