Penne Pasta With Vegetables - cooking recipe

Ingredients

1 1/2 c. carrots, sliced
1 onion, chopped
14 oz. can plum tomatoes, coarsely chopped
12 oz. can crushed plum tomatoes
3 c. zucchini, sliced
1 bell pepper, chopped
1 1/2 c. white wine
2 Tbsp. basil
1 tsp. parsley
1/4 tsp. oregano
3 cloves garlic, minced
dash of salt
1/4 tsp. hot pepper flakes
1 Tbsp. olive oil
1 Tbsp. butter
1 Tbsp. flour
6 oz. can tomato paste
1/2 c. Parmesan cheese
1 c. light cream or half and half
1 box penne pasta, cooked al dente

Preparation

Saut carrots, onions, basil, parsley, oregano and garlic in olive oil for about 15 minutes.
Add tomatoes, zucchini, bell pepper, wine, salt and hot pepper flakes and simmer (uncovered) for 45 minutes, stirring occasionally.
In separate pan, melt 1 tablespoon butter; add flour.
Cook roux over very low heat; whisk in heated cream.
Add tomato paste; whisk until mixture is very smooth.
Stir into vegetables along with Parmesan cheese.
Toss mixture with cooked pasta.