Pasta Primavera In Light Pink Cream Sauce Recipe

Name: Pasta Primavera In Light Pink Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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

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.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 carrots, chopped, 1 head broccoli, cut into florets, 1 onion, thinly sliced, 2 small zucchini, thinly sliced, and more.

Yes, Pasta Primavera In Light Pink Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Primavera In Light Pink Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions