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Conchiglie Tutto Giardino

1−1/2 Cups Carrots, sliced
1 Cup Chopped Onion
1 Red Onion, chopped
7 Tomatoes, sliced
3 Cups Zucchini, sliced
1 Bell Pepper
1−1/2 Cups White Wine
2 Tablespoons Basil
3 Cloves Garlic
1 Dash Salt
1 Dash Pepper
1 Dash Sugar
1 Tablespoon Flour
6 Oz. Tomato Paste
1/2 Cup Parmesan Cheese
1 Cup Light Cream, (or half and half)
1−1/2 Pounds Shell Pasta

Sautee carrots, onions, parsley, basil, garlic for about 15 min. Cover and
simmer for 15 more min. Add tomatoes, zucchini, bell pepper, wine, salt,
pepper, sugar. Simmer 45 min. 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. Toss mixture with cooked pasta.

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