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Pasta Primavera

Prep time 12 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 3/4 cups)
Roasting the carrots, squash, and garlic brings depth of flavor to this favorite springtime pasta dish.

Ingredients

  • 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

Nutrition Information

  • calories 360
  • caloriesfromfat 25 %
  • fat 9.9 g
  • satfat 5.8 g
  • protein 13.7 g
  • carbohydrate 56.3 g
  • fiber 6.1 g
  • cholesterol 31 mg
  • iron 3 mg
  • sodium 435 mg
  • calcium 128 mg

How to Make It

  1. Preheat oven to 500°.

  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. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.

  4. Place pasta in a large bowl. Stir in roasted vegetables, reserved pasta water, tomatoes, and remaining ingredients. Serve immediately.

Oxmoor House Healthy Eating Collection