Pasta Primavera in Light Pink Cream Sauce

Pasta Primavera in Light Pink Cream Sauce

6 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Jcd317
Recipe by  Jcd317

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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 (6)

Rate This Recipe
Anne
4

Anne

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

Diane
2

Diane

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

marilyn
1

marilyn

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.

More Reviews

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Chicken and Bowtie Pasta with Asiago Cream Sauce

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