Delicious roasted vegetables and bow tie pasta in a pink sauce. Serve with fresh grated Parmesan cheese on top.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

Nutrition Facts

406 calories; protein 11.7g 23% DV; carbohydrates 44.5g 14% DV; fat 22.1g 34% DV; cholesterol 33.3mg 11% DV; sodium 307.2mg 12% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/25/2013
Delicious and easy to make with ingredients on hand; great way to use summer veggies Read More
(5)
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/24/2013
Delicious and easy to make with ingredients on hand; great way to use summer veggies Read More
(5)
Rating: 4 stars
03/19/2015
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 - how the restaurant served it - and used only carrots a yellow squash two green zucchini a sweet onion and sliced up some baby bella shrooms. Plopped them on a baking sheet added maybe two tbls of olive oil a decent sprinkling of the herbs salt and fresh ground pepper. Roasted at 400 for 25 mins stirring twice. My mistake - using a cheap store-brand parmesan that I'd freshly grated for the sauce. Big mistake as the sharp cheap flavor was just awful and pretty much ruined what could've been a deliciously delicate yet complex finished dish. Next time I'll use better parmesan and actually leave it out of the sauce altogether putting it on to taste when serving. I'll also probably double the sauce as the veggies soaked up a lot of it. Oh and I may also use less butter and light cream next time. Liked this recipe a lot sorry for the changes. It's a great start for the recipe I'm looking to replicate. Read More
(3)
Rating: 4 stars
01/03/2014
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 butter or cheese though just because I felt like 6 tablespoons of butter would have been a bit much. It came out very tasty even with the slight tweaks. This is a good one for kiddos because the sauce is very mild. Next time I'll probably add some crushed red pepper just to give it a little bit of a kick. Read More
(3)
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Rating: 5 stars
05/25/2013
Delicious very easy. Did not have light cream so I used half and half. It tasted just as good. Dbaker Read More
(2)
Rating: 4 stars
11/02/2013
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. Read More
(2)
Rating: 5 stars
03/13/2016
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! Read More
(1)
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Rating: 5 stars
05/11/2016
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! Read More
(1)
Rating: 5 stars
03/10/2020
I used the sauce recipe -- it was excellent Read More
Rating: 5 stars
08/19/2020
Made per the recipe. Fun to make, fun to watch my family enjoy it; delicious. Used all garden veggies except for the broccoli and onion. A mandoline came in handy to get uniform thin slices of the squash and carrots for even roasting. Read More