Pasta Primavera In Light Pink Cream Sauce
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
40
Spice
49
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 small
Zucchini (thinly sliced)1 small
Yellow Squash (thinly sliced)1 cup
Olive Oil1 tbsp
Italian Seasoning1
Salt3 tbsps
Butter3 cloves
Garlic (minced)1 cup
Chicken Stock1 cup
Light Cream1 cup
Tomato Sauce1 cup
Shredded Parmesan CheeseDirections:
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
3
Season with Italian seasoning, salt, and black pepper
4
Toss to evenly coat vegetables
5
Spread coated vegetables on 2 baking sheets
6
Roast vegetables in the preheated oven for 10 minutes
7
Stir and continue roasting until tender, about 10 more minutes
8
Bring a large pot of lightly salted water to a boil
9
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
10
Heat butter in a small saucepan over medium heat; cook and stir garlic in the melted butter until fragrant, about 3 minutes
11
Pour chicken stock into garlic mixture; bring to a boil
12
Add light cream; reduce heat and simmer
13
Stir tomato sauce and Parmesan cheese into sauce
14
Combine sauce, roasted vegetables, and cherry tomatoes with farfalle; toss well