Description
Bright and comforting pasta featuring seasonal vegetables and a creamy sauce, perfect for a quick spring meal.
Ingredients
Scale
- 8 oz pasta
- 2 tbsp olive oil
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced bell pepper, zucchini, and broccoli. Sauté for about 5 minutes until vegetables are softened.
- Add minced garlic and cherry tomatoes. Cook for an additional 2 minutes.
- Pour in heavy cream and stir to combine. Allow to simmer for 3-4 minutes until the sauce thickens slightly.
- Stir in the cooked pasta and Parmesan cheese. Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil.
Notes
Keep vegetables slightly al dente to retain texture. Use reserved pasta water if needed to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg