Pasta Primavera

Roasting the carrots, squash, and garlic brings depth of flavor to this favorite springtime pasta dish.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 360
  • Calories from fat: 25%
  • Fat: 9.9g
  • Saturated fat: 5.8g
  • Protein: 13.7g
  • Carbohydrate: 56.3g
  • Fiber: 6.1g
  • Cholesterol: 31mg
  • Iron: 3mg
  • Sodium: 435mg
  • Calcium: 128mg


  • 2 medium carrots, cut into 1 1/2-inch strips (1 1/2 cups)
  • 2 medium yellow squash, cut into 1 1/2-inch strips (1 1/2 cups)
  • 3 garlic cloves, quartered
  • Cooking spray
  • 8 ounces uncooked farfalle (bow tie pasta)
  • 1 cup halved cherry tomatoes
  • 1 cup frozen petite green peas, thawed
  • 1/3 cup whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup finely shredded fresh Parmesan cheese


  1. 1. Preheat oven to 500°.
  2. 2. Combine carrot, squash, and garlic on a jelly-roll pan coated with cooking spray; coat vegetables generously with cooking spray. Roast vegetables at 500° for 20 minutes or until tender and browned, stirring after 15 minutes.
  3. 3. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.
  4. 4. Place pasta in a large bowl. Stir in roasted vegetables, reserved pasta water, tomatoes, and remaining ingredients. Serve immediately.
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