Pasta Primavera in Light Pink Cream Sauce Recipe -
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
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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

Mar 19, 2015

I've been trying to replicate a delicious light pink sauce primavera with roasted vegetables I'd had in NYC. I would always order it and it was divine. This comes close. I julienned the veggies - how the restaurant served it - and used only carrots, a yellow squash, two green zucchini, a sweet onion and sliced up some baby bella shrooms. Plopped them on a baking sheet, added maybe two tbls of olive oil, a decent sprinkling of the herbs, salt and fresh ground pepper. Roasted at 400 for 25 mins, stirring twice. My mistake - using a cheap, store-brand parmesan that I'd freshly grated for the sauce. Big mistake as the sharp, cheap flavor was just awful and pretty much ruined what could've been a deliciously delicate, yet complex finished dish. Next time, I'll use better parmesan and actually leave it out of the sauce altogether, putting it on to taste when serving. I'll also probably double the sauce, as the veggies soaked up a lot of it. Oh, and I may also use less butter and light cream next time. Liked this recipe a lot, sorry for the changes. It's a great start for the recipe I'm looking to replicate.

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.

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!


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  • 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
  • 307 mg
  • 12%

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

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