Skip to main content New<> this month
Get the Allrecipes magazine

Pasta Primavera in Light Pink Cream Sauce

Rated as 4.5 out of 5 Stars

"Delicious roasted vegetables and bow tie pasta in a pink sauce. Serve with fresh grated Parmesan cheese on top."
Added to shopping list. Go to shopping list.


40 m servings 406
Original recipe yields 6 servings


{{model.addEditText}} Print
  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 406 calories; 22.1 44.5 11.7 33 307 Full nutrition

Explore more


Read all reviews 9
Most helpful
Most positive
Least positive

Delicious and easy to make with ingredients on hand; great way to use summer veggies

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 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 made a full pound of pasta and extra sauce, as my family can't get enough! I use whatever vegetables are on hand, including broccoli and carrots. I also roast the tomatoes. Excellent!

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...