1 1/2 c. sliced carrots
1 c. chopped onion
1 red onion, chopped
3 c. zucchini, sliced
7 tomatoes, sliced
1 bell pepper, chopped
1 1/2 c. white wine
2 tbsp. basil
3 cloves garlic
dash of salt, pepper and sugar
1 tbsp. flour
6 oz. tomato paste
1/2 c. Parmesan cheese
1 c. light cream (half and half)
12 or 16 oz. shell pasta

Sauté carrots, onions, parsley, basil and garlic for 15 minutes; cover and simmer for 15 more minutes. Add tomatoes, zucchini, bell pepper, wine, salt, pepper and sugar. Simmer 45 minutes. In separate pan, melt butter; add flour. Cook roux over very low heat; whisk in heated cream. Add tomato paste and whisk until mixture is very smooth. Stir into veggies along with Parmesan cheese. Toss mixture with cooked pasta.