Summer Pasta - cooking recipe

Ingredients

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

Preparation

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