Description
A bright and comforting dish featuring sautéed seasonal vegetables in a rich, creamy sauce.
Ingredients
Scale
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup zucchini, sliced
- 1 cup peas (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Cooked pasta of your choice (optional)
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- Add the asparagus and zucchini; cook for about 5 minutes until tender.
- Stir in the peas and cherry tomatoes; cook for an additional 3-4 minutes.
- Pour in the heavy cream and bring to a simmer. Add the Parmesan cheese, stirring until melted and creamy.
- Season with salt and pepper to taste.
- If desired, toss with cooked pasta.
- Serve warm, garnished with fresh basil or parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut cream. For a vegan option, use coconut milk and nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Comfort/Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg