Pasta Primavera in Light Pink Cream Sauce recipe

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Ingredients

5 carrots, chopped
1 head broccoli, cut into florets
1 onion, thinly sliced
2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
¼ cup olive oil
1 tablespoon Italian seasoning
salt and ground black pepper to taste
½ pound farfalle (bow tie) pasta
3 tablespoons butter
3 cloves garlic, minced
¼ cup chicken stock
½ cup light cream
¼ cup tomato sauce
½ cup shredded Parmesan cheese
15 cherry tomatoes, halved

Nutrition Info

406.3 calories
carbohydrate: 44.5 g
cholesterol: 33.3 mg
fat: 22.1 g
fiber: 6.3 g
protein: 11.7 g
saturatedFat: 8.8 g
servingSize: -
sodium: 307.2 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Mix carrots, broccoli, onion, zucchini, and yellow squash in a large bowl, drizzle with olive oil. Season with Italian seasoning, salt, and black pepper. Toss to evenly coat vegetables. Spread coated vegetables on 2 baking sheets.

  3. Roast vegetables in the preheated oven for 10 minutes. Stir and continue roasting until tender, about 10 more minutes.

  4. Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, 10 to 12 minutes, drain and return farfalle to pot.

  5. Heat butter in a small saucepan over medium heat, cook and stir garlic in the melted butter until fragrant, about 3 minutes. Pour chicken stock into garlic mixture, bring to a boil. Add light cream, reduce heat and simmer. Stir tomato sauce and Parmesan cheese into sauce.

  6. Combine sauce, roasted vegetables, and cherry tomatoes with farfalle, toss well.

Recipe Yield

6 servings

Recipe Note

Delicious roasted vegetables and bow tie pasta in a pink sauce. Serve with fresh grated Parmesan cheese on top.

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