Penne Primavera

Bring 2 quarts water to a boil in a stockpot.  Add carrots; cook 3 minutes.  Remove with slotted spoon and set aside.  Add pasta to boiling water and prepare according to package directions; drain.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat.  Add garlic and sauté 1 minute.  Add carrots, snap peas, tomatoes and squash; sauté 4 minutes or until tender-crisp.  Stir in cream; bring to a simmer, reduce heat and cook 3 minutes.  Add salt and pepper to taste.

Stir in pasta, Parmesan cheese and basil; stir well to coat.