2 cups uncooked penne or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms 1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour 1/2 teaspoon salt
1/4 teaspoon dried parsley flakes 1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.