Description
A creamy and comforting pasta dish with fresh vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 8 ounces pasta (spaghetti, penne, or fusilli)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside, saving a little pasta water if desired.
- Sauté the veggies in a large skillet with olive oil over medium heat for about 5-7 minutes.
- Add the heavy cream and gently bring to a simmer.
- Mix in the grated Parmesan cheese until melted.
- Season with salt and pepper to taste.
- Toss the cooked pasta with the sauce and sautéed veggies until coated.
- Serve hot, garnished with fresh basil.
Notes
You can prep veggies ahead of time and store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 5g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg