Description
A vibrant spring dish bursting with seasonal vegetables and a creamy sauce, perfect for quick weeknight dinners.
Ingredients
- 8 ounces pasta (such as fettuccine or penne)
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 bell pepper (any color), sliced
- 1 zucchini, sliced
- 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
- Begin by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions, ensuring it remains al dente. Once done, drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the broccoli, bell pepper, zucchini, and cherry tomatoes. Sauté for about 5-7 minutes, or until the vegetables are tender.
- Add the minced garlic to the skillet and cook for an additional minute, allowing the flavors to meld beautifully.
- Pour in the heavy cream and bring the mixture to a simmer. Stir in the grated Parmesan cheese until it melts and creates a smooth sauce. Season with salt and pepper to taste.
- Toss the cooked pasta into the skillet with the creamy sauce and vegetables, mixing everything well to combine.
- Serve hot, garnished with fresh basil for a lovely finish.
Notes
Serve with a light, crisp salad or crusty bread. For leftovers, store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian