Original recipe yields 6 servings
Based on a 2,000 calorie dietSee full nutrition
Delicious and easy to make with ingredients on hand; great way to use summer veggies
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.
Delicious, very easy . Did not have light cream so I used half and half. It tasted just as good. Dbaker
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 ...
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 butt...
Quick and simple. I left out the broccoli because the one I had looked questionable.
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 ju...