Pasta Primavera with Pink Sauce
  • 1 box whole wheat bow tie pasta
  • 1 container cherry tomatoes
  • 1 zucchini halved and sliced
  • 1 orange or red bell pepper, cut into medium pieces
  • 1 container of sliced button mushrooms
  • olive oil
  • 4 cloves of garlic minced
  • 4 tbsp butter
  • 4 tbsp flour
  • 1½ cup milk
  • 1 c shredded parmesan cheese
  • salt and pepper to taste
  1. Preheat oven to 400 degrees
  2. Put all veggies on a sheet pan, keeping the tomatoes separate.
  3. Drizzle with olive oil, ½ the minced garlic and salt and pepper. Stir to coat.
  4. Roast veggies for 20-30 or until they start to brown.
  5. Meanwhile start a pot of water to boil for the pasta and cook pasta according to box directions.
  6. Saute the remaining garlic in the butter in a large sauté pan over medium heat.
  7. Whisk in flour and cook for a minute or two.
  8. Slowly whisk in milk and cook until thickened.
  9. Stir in parmesan cheese and salt and pepper.
  10. When the veggies are done, stir the tomatoes into the white sauce until they break down and make a pink sauce.
  11. Add the cooked pasta to the sauce and stir in the rest of the veggies.
  12. Salt and pepper to taste.
  13. Top with parmesan and fresh basil if desired.
Recipe by The Lilypad Cottage at