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; saute 3 minutes. Add carrots, peas, salt, pepper, and garlic; saute 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.

Variations: Green beans or asparagus instead of carrots. Add in pieces of pre-roasted chicken, chunks of tuna or sauteed shrimp.

Pair with Sauvignon Blanc.