Roasting the carrots, squash, and garlic brings depth of flavor to this favorite springtime pasta dish.
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
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
How to Make It
Preheat oven to 500°.
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.
While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.
Place pasta in a large bowl. Stir in roasted vegetables, reserved pasta water, tomatoes, and remaining ingredients. Serve immediately.