Pasta Primavera in Light Pink Cream Sauce Recipe

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.