- 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
- 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.
05/22/2018
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