Sauce Recipe ~ Pasta Primavera in Light Pink Cream Sauce

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
• ¼ cup olive oil
• 1 tablespoon Italian seasoning
• salt and ground black pepper to taste
• ½ pound farfalle (bow tie) pasta
• 3 tablespoons butter
• 3 cloves garlic, minced
• ¼ cup chicken stock
• ½ cup light cream
• ¼ cup tomato sauce
• ½ cup shredded Parmesan cheese
• 15 cherry tomatoes, halved

Cooking 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.

Nutrition Facts

• calories406.3
• carbohydrateContent44.5 g
• cholesterolContent33.3 mg
• fatContent22.1 g
• fiberContent6.3 g
• proteinContent11.7 g
• saturatedFatContent8.8 g
• sodiumContent307.2 mg
• sugarContent6.5 g