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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat oven to 450 degrees F (230 degrees C). | 2. Mix carrots, broccoli, onion, zucchini, and yellow squash in a large bowl; drizzle with olive oil. Season with Italian seasoning, salt, and black pepper. Toss to evenly coat vegetables. Spread coated vegetables on 2 baking sheets. | 3. Roast vegetables in the preheated oven for 10 minutes. Stir and continue roasting until tender, about 10 more minutes. | 4. Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, 10 to 12 minutes; drain and return farfalle to pot. | 5. Heat butter in a small saucepan over medium heat; cook and stir garlic in the melted butter until fragrant, about 3 minutes. Pour chicken stock into garlic mixture; bring to a boil. Add light cream; reduce heat and simmer. Stir tomato sauce and Parmesan cheese into sauce. | 6. Combine sauce, roasted vegetables, and cherry tomatoes with farfalle; toss well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	5		chopped	262.4	61.312	5.952000000000001	1.536
head broccoli	1		cut	201.7338	0.0	44.8801	1.1333
onion	1		sliced	64.0	14.944	1.76	0.16
zucchini	2		sliced	6.72	0.9952	0.8672	0.128
yellow squash	1		sliced	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
italian seasoning	1	tablespoon		201.7338	0.0	44.8801	1.1333
salt black pepper	to taste		ground	201.7338	0.0	44.8801	1.1333
farfalle pasta	1/2	pound		201.7338	0.0	44.8801	1.1333
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001
tomato sauce	1/4	cup		-	-	-	-
parmesan cheese	1/2	cup	shredded	148.0	16.0	16.0	2.0
cherry tomato	15	halved		201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.