Campanelle With Asiago Sauce

8oz dried campanelle or penne pasta
2 small zucchini and/or yellow summer squash, halved lengthwise and sliced
2 cloves garlic, minced
1/4 cup dry white wine
1/4 cup vegetable broth
2 Tbs light cream
3/4 cup grated Asiago cheese
1/4 cup coarsely chopped hazelnuts, toasted
2 Tbs parsley
1/4 tsp fresh ground black pepper

1) In a Dutch oven, cook pasta according to package directions, except add zucchini during the last 3 minutes of cooking. Drain; return mixture to pan.
2) Meanwhile, in a small saucepan combine the garlic, wine, and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes. Stir in light cream; heat through.
3) Add sauce, cheese, nuts, parsley, and the pepper to the pasta/zucchini mixture. Toss to coat. Serve.

Review: Ah, once again, I realize once I'm typing this up that I didn't read the directions thoroughly. I didn't toast my nuts. I had also forgotten to buy vegetable broth, so I used 1/2 cup wine. It would have been better with vegetable broth to balance the taste. This was yummy, but will definitely tweak the recipe by actually following the directions next time!!!