Pink Sauce Farfalle with Summer Vegetables Recipe

Ingredients

• 1 pound farfalle pasta
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups mixed summer vegetables (e.g. zucchini, bell pepper, cherry tomatoes), diced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup tomato sauce
• Salt and pepper, to taste

Pink Sauce

1. In a large pot, cook the farfalle according to the package instructions. Drain and set aside.
2. Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
3. Add the summer vegetables and cook until tender, stirring occasionally, about 5-7 minutes.
4. Pour in the heavy cream and bring to a simmer. Add the Parmesan cheese and tomato sauce and stir until well combined.
5. Season with salt and pepper to taste. Add the cooked farfalle to the pan and toss until the pasta is coated in the sauce.

Serving suggestions

This pink sauce farfalle with summer vegetables is a delicious and colorful dish that’s perfect for a light summer meal. Serve it with a side salad or some garlic bread for a satisfying and complete dinner.

Verdict

This recipe combines the creaminess of a classic Alfredo sauce with the tanginess of tomato sauce to create a delectable pink sauce that’s perfect for tossing with pasta. The addition of summer vegetables adds flavor and texture to the dish, making it a well-rounded and satisfying meal.