Instructions: Combine cream, basil, salt, and pepper in 4-cop glass measure. Place in microwave; cook on medium (50% power) 15 minutes or until mixture is thickened and slightly reduced. Remove from oven; stir in 1/2 cup pistachios and set aside. Place 2 connected white paper towels on counter. Spoon carrots and zucchini directly over perforation in center. Fold over both sides and the ends to enclose vegetables. Place on microwave-safe plate, perforated side up. Pour 1/4 cup water over towel to moisten. Place in microwave; cook on high 2 minutes. Carefully pull open perforation. Add carrots and zucchini to cream sauce. Spoon over hot cooked pasta and sprinkle with remaining pistachios. Serve immediately.

This recipe yields 2 servings.

Serving Suggestion: For a heartier entree, add 1 cup diced cooked chicken or 1/4 pound cooked shrimp or scallops to cream sauce.

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