Pasta Primavera in Light Pink Cream Sauce

Pasta Primavera in Light Pink Cream Sauce

Jcd317

"Delicious roasted vegetables and bow tie pasta in a pink sauce. Serve with fresh grated Parmesan cheese on top."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 406 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 8
Most helpful
Most positive
Least positive
Newest

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...

this meal is wonderful. i make it all the time! i like to add sundried tomatoes, and then to the sauce i use white wine. it's delicious!

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...

Other stories that may interest you