Pasta Primavera in Light Pink Cream Sauce

May 10, 2023May 10, 20230 3
Pasta Primavera in Light Pink Cream Sauce - a creamy, veggie-packed pasta dish that is easy to make and perfect for a quick weeknight dinner
in Pasta

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 carrots , chopped
1 head broccoli , cut into florets
1 onion , thinly sliced
2 small zucchini , thinly sliced
1 small yellow squash , thinly sliced
1/4 cup olive oil
1 tablespoon Italian seasoning
salt and ground black pepper to taste
1/2 pound farfalle ( bow tie ) pasta
3 tablespoons butter
3 cloves garlic , minced
1/4 cup chicken stock
1/2 cup light cream
1/4 cup tomato sauce
1/2 cup shredded Parmesan cheese
15 cherry tomatoes , halved

Nutrision Information

Servings Per Recipe
4-6
Calories
450
Sugar
10g
Fat
24g
Pasta Primavera is a classic Italian-American dish that typically features a medley of seasonal vegetables and pasta in a light, creamy sauce. This recipe adds a twist by incorporating a pink sauce made with chicken stock, light cream, and tomato sauce. The result is a delicious, colorful dish that is perfect for busy weeknights when you want something hearty and healthy. The roasted veggies add a depth of flavor and texture that complements the creamy pasta sauce perfectly. Plus, this dish is vegetarian-friendly and can easily be made vegan by omitting the Parmesan cheese.

Instructions

1.Preheat the oven to 425 F (220 C).
2.Toss the chopped carrots, broccoli florets, sliced onion, thinly sliced zucchini, and yellow squash with olive oil and Italian seasoning on a large baking sheet. Season with salt and black pepper.
3.Roast the veggies in the preheated oven for 20-25 minutes or until they are tender and slightly browned around the edges.
4.While the veggies are roasting, cook the farfalle pasta according to the package instructions until al dente. Drain well.
5.In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
6.Pour in the chicken stock, light cream, and tomato sauce. Stir the mixture and bring to a simmer.
7.Add the cooked pasta to the sauce and toss to coat.
8.Add the roasted veggies, shredded Parmesan cheese, and halved cherry tomatoes to the skillet. Toss gently to combine all ingredients.
9.Serve hot and enjoy!

PROS

This pasta dish is packed full of veggies and has a creamy, flavorful pink sauce that is sure to satisfy.

It is a great way to get more vegetables into your diet without sacrificing taste!

CONS

The light cream in the sauce might not be suitable for those who are lactose intolerant or have a dairy allergy.

This recipe may take longer to prepare than some other pasta recipes, but the end result is worth it!

HEALTH & BENEFITS

The veggies in this recipe provide a variety of vitamins and minerals, including fiber and vitamin C.
The tomatoes in the dish contain lycopene, which has been shown to have antioxidant properties and may help to reduce the risk of some types of cancer.

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