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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Roasting the carrots, squash, and garlic brings depth of flavor to this favorite springtime pasta dish. Ingredients:
2 medium carrots, cut into 1 1/2-inch strips (1 1/2 cups) |
2 medium yellow squash, cut into 1 1/2-inch strips (1 1/2 cups) |
3 garlic cloves, quartered |
cooking spray |
8 ounces uncooked farfalle (bow tie pasta) |
1 cup halved cherry tomatoes |
1 cup frozen petite green peas, thawed |
1/3 cup whipping cream |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup finely shredded fresh parmesan cheese |
Directions:
1. Preheat oven to 500°.
2. Combine carrot, squash, and garlic on a jelly-roll pan coated with cooking spray; coat vegetables generously with cooking spray. Roast vegetables at 500° for 20 minutes or until tender and browned, stirring after 15 minutes.
3. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.
4. Place pasta in a large bowl. Stir in roasted vegetables, reserved pasta water, tomatoes, and remaining ingredients. Serve immediately.
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