Pasta Primavera in Light Pink Cream Sauce Recipe - Allrecipes.com
Pasta Primavera in Light Pink Cream Sauce Recipe
  • READY IN 40 mins

Pasta Primavera in Light Pink Cream Sauce

Recipe by  

"Delicious roasted vegetables and bow tie pasta in a pink sauce. Serve with fresh grated Parmesan cheese on top."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

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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Reviews More Reviews

May 24, 2013

Delicious and easy to make with ingredients on hand; great way to use summer veggies

 
Nov 02, 2013

This was delicious and easy to make. I used soy milk instead of light cream and served it on spaghetti instead of farfelle. Next time I'd make a lot more of the sauce, maybe twice as much.

 
May 25, 2013

Delicious, very easy . Did not have light cream so I used half and half. It tasted just as good. Dbaker

 
Jul 05, 2014

Quick and simple. I left out the broccoli because the one I had looked questionable.

 
Jun 01, 2014

This was just a Super Yummy/ Quick dinner tonight! I had leftover Tri Tip roast from last night and some nacho cheese I found in the fridge. My pasta was already cooked in chicken broth and I just emptied the crisper for the veggies. My son had 2 serving and he is NOT a big veggie eater either! Thank You Jcd317 Ya got a Winner here!

 
Jan 03, 2014

I love roasted vegetables, so I really enjoyed this dish. I doubled the tomato sauce, chicken stock, and light cream in the recipe so that I could have a saucier pasta. I did not double the butter or cheese, though, just because I felt like 6 tablespoons of butter would have been a bit much. It came out very tasty even with the slight tweaks. This is a good one for kiddos because the sauce is very mild. Next time I'll probably add some crushed red pepper just to give it a little bit of a kick.

 

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Nutrition

  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 372 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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