Pasta Primavera in Light Pink Cream Sauce

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

Directions

Preheat oven to 450 degrees F (230 degrees C).

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.

Roast vegetables in the preheated oven for 10 minutes. Stir and continue roasting until tender, about 10 more minutes.

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.

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.

Combine sauce, roasted vegetables, and cherry tomatoes with farfalle; toss well.