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

Recipe Time

Prep: 12 Minutes
Cook: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection

October 2006