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 caloriescarbohydrate: 44.5 gcholesterol: 33.3 mgfat: 22.1 gfiber: 6.3 gprotein: 11.7 gsaturatedFat: 8.8 gservingSize: -sodium: 307.2 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Pasta Primavera in Light Pink Cream Sauce
Directions
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Preheat oven to 450 degrees F (230 degrees C).
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.
Roast vegetables in the preheated oven for 10 minutes. Stir and continue roasting until tender, about 10 more minutes.
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.
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.
Combine sauce, roasted vegetables, and cherry tomatoes with farfalle, toss well.