5 oz. whole wheat penne rigate (any preferred brand, shape)
2 oz. carrots
2 oz. bell peppers
7 oz. fresh cream
2 oz. cream cheese
1 oz. grated parmesan cheese
4 fresh Italian basil leaves
Take a medium size pot, fill will water and add about a half tablespoon salt and bring to a boil.
Boil pasta till al dente for about six to eight minutes depending on the brand and shape of the pasta, check on the box for suggested boiling time. Strain the pasta and spread it out on a plate or tray to cool off.
Cut carrots and bell peppers into brunoise (very finely chopped) or place them into a food processor.
Wash the basil leaves and chop finely.
Heat up a sauté pan over medium high heat, add the carrots and bell peppers and a touch of water, sweat the vegetables for about 2 minutes, add the cream and bring to a boil, reduce the cream for about 3 minutes, add the cream cheese and keep boiling till the cheese is dissolved. Keep boiling if you prefer the sauce thicker.
Add the pasta and basil and bring back to a boil, finish off with parmesan cheese, there is no need for additional salt, since there is enough flavor in the cheese.