Description
A delightful Spring Pasta recipe that celebrates fresh vegetables and creamy goodness, perfect for weeknight dinners and special occasions.
Ingredients
Scale
- 8 ounces pasta (e.g., linguine or fettuccine)
- 2 tablespoons olive oil
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 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
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers, zucchini, and broccoli. Sauté for about 5 minutes until slightly tender.
- Add the cherry tomatoes and minced garlic, cooking for another 2 minutes.
- Stir in the heavy cream and bring to a gentle simmer.
- Combine the cooked pasta and Parmesan cheese, mixing until well combined. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
Use fresh, seasonal vegetables for the best flavor. Don’t overcook the pasta; it should be al dente to hold up in the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg