Description
A quick and healthy pasta dish celebrating fresh seasonal vegetables, perfect for any occasion.
Ingredients
- 8 ounces pasta
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 3 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 directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add bell peppers, zucchini, and broccoli. Sauté for 5-7 minutes until vegetables are tender.
- Stir in the cherry tomatoes and cook for an additional 2 minutes.
- Pour in the heavy cream and simmer for 3-5 minutes, stirring occasionally.
- Add the cooked pasta to the skillet and toss to combine with the cream sauce and vegetables.
- Stir in Parmesan cheese and season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
Feel free to substitute vegetables or the heavy cream for a lighter version. This dish pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian