Description
A delightful Spring Pasta recipe infused with fresh vegetables and creamy goodness, perfect for gatherings and celebrating life’s moments.
Ingredients
Scale
- 8 oz pasta (your choice)
- 1 cup broccoli florets
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside, reserving a little pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
- Add broccoli, bell peppers, zucchini, and cherry tomatoes. Cook until the vegetables are tender, about 5-7 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and combined; if the sauce is too thick, add a splash of reserved pasta water.
- Add the cooked pasta to the skillet and toss to coat. Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil.
Notes
For a heartier meal, toss in grilled chicken or shrimp. Add fresh herbs like parsley or cilantro for extra flavor, or red pepper flakes for a spicy kick.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Mexican Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg