Pasta Primavera

1 1/2 cups baby carrots, trimmed (about 6 ounces)
3 cups uncooked cavatappi or penne pasta (about 8 ounces)
1 teaspoon olive oil
2 cups pattypan squash, halved (about 8 ounces)
3/4 cup shelled green peas
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley

Bring 2 quarts of water to a boil in a stockpot. Add carrots; cook 3 minutes. Remove with a slotted spoon. Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.

Heat oil in a large nonstick skillet over medium-high heat. Add squash; sauté 3 minutes. Add carrots, peas, salt, pepper, and garlic; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits.

Stir in cream and juice; cook 1 minute. Add pasta and cheese; stir well to coat. Remove from heat; stir in basil and parsley. Makes 4 servings (serving size: 2 cups)