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.

No additional tips available.

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

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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.

Pasta Primavera In Light Pink Cream Sauce

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