Description
A creamy and colorful pasta dish packed with vibrant vegetables for a comforting weeknight dinner.
Ingredients
Scale
- 8 oz pasta (fusilli or penne)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 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 the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Toss in the cherry tomatoes, bell pepper, zucchini, and broccoli; sauté for about 5-7 minutes until vegetables are tender and vibrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese, and season generously with salt and pepper to taste.
- Add the cooked pasta to the skillet, tossing everything together until well coated.
- Serve hot, garnished with fresh basil.
Notes
Make ahead by cooking the pasta and sautéing veggies in advance. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 4g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg