Pasta Primavera in Light Pink Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Delicious roasted vegetables and bow tie pasta in a pink sauce. Serve with fresh grated Parmesan cheese on top. 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 |
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.
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