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Pasta Primavera in Light Pink Cream Sauce

Pasta Primavera in Light Pink Cream Sauce

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Jcd317

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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.
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Reviews

Anne
4
5/24/2013

Delicious and easy to make with ingredients on hand; great way to use summer veggies

marilyn
2
11/2/2013

This was delicious and easy to make. I used soy milk instead of light cream and served it on spaghetti instead of farfelle. Next time I'd make a lot more of the sauce, maybe twice as much.

Diane
2
5/25/2013

Delicious, very easy . Did not have light cream so I used half and half. It tasted just as good. Dbaker