Pasta Primavera In Light Pink Cream Sauce

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.