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A plate of food, with Pasta

Pasta Primavera with Pink Sauce

pasta with vegetables and creamy marinara sauce
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course dinner
Cuisine Italian
Servings 4
Calories 215 kcal

Ingredients
  

  • 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
  • 1 1/2 cup milk
  • 1 c shredded parmesan cheese
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees
  • Put all veggies on a sheet pan, keeping the tomatoes separate.
  • Drizzle with olive oil, 1/2 the minced garlic and salt and pepper. Stir to coat.
  • Roast veggies for 20-30 or until they start to brown.
  • Meanwhile start a pot of water to boil for the pasta and cook pasta according to box directions.
  • Saute the remaining garlic in the butter in a large sauté pan over medium heat.
  • Whisk in flour and cook for a minute or two.
  • Slowly whisk in milk and cook until thickened.
  • Stir in parmesan cheese and salt and pepper.
  • When the veggies are done, stir the tomatoes into the white sauce until they break down and make a pink sauce.
  • Add the cooked pasta to the sauce and stir in the rest of the veggies.
  • Salt and pepper to taste.
  • Top with parmesan and fresh basil if desired.

Nutrition

Calories: 215kcalCarbohydrates: 16gProtein: 14gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 462mgPotassium: 400mgFiber: 1gSugar: 8gVitamin A: 1419IUVitamin C: 49mgCalcium: 434mgIron: 1mg
Keyword Pink Pasta Primavera
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