PASTA PRIMAVERA IN LIGHT PINK CREAM SAUCE

Pasta Primavera in Light Pink Cream Sauce image

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

Provided by Jcd317

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 307.2 mg, Sugar 6.5 g