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Pasta Primavera in Light Pink Cream Sauce Recipe:Italian

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

5 carrots, chopped

1 head broccoli, cut into florets

1 onion, thinly sliced

2 small zucchini, thinly sliced

1 small yellow squash, thinly sliced

1/4 cup olive oil

1 tablespoon Italian seasoning

salt and ground black pepper to taste

1/2 pound farfalle (bow tie) pasta

3 tablespoons butter

3 cloves garlic, minced

1/4 cup chicken stock

1/2 cup light cream

1/4 cup tomato sauce

1/2 cup shredded Parmesan cheese

15 cherry tomatoes, halved

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.

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
  • Nutrition Facts

    Per Serving: 406calories;22.1g fat;44.5g carbohydrates;11.7g protein;33mg cholesterol;307mg sodium.

    Comments

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