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.
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 204 (35%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 156.6mg||48 %|
|Sodium 231.2mg||8 %|
|Potassium 757.9mg||20 %|
|Total Carbohydrate 58.5g||17 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 54.6g|
|Protein 35.1g||50 %|
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Calories per serving: 585
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