Description
A colorful and nutritious pasta dish packed with fresh vegetables, perfect for quick weeknight dinners.
Ingredients
- 12 ounces (340 g) penne or farfalle pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (90 g) broccoli florets
- 1 medium carrot, thinly sliced
- ½ cup (120 ml) vegetable broth
- ½ cup (120 ml) heavy cream
- ¾ cup (75 g) grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¼ cup fresh basil, chopped
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté briefly.
- Toss in the carrots and broccoli, cooking until they start to soften.
- Next, add bell peppers and zucchini; sauté until just tender.
- Stir in cherry tomatoes, salt, pepper, and Italian seasoning. Let the mixture cook until fragrant.
- Pour in vegetable broth and cream, allowing it to simmer until slightly thickened.
- Toss the cooked pasta with the sautéed vegetables. Add Parmesan and fresh basil, mixing well. If needed, adjust the sauce’s consistency with reserved pasta water.
- Serve warm, perhaps topped with additional Parmesan.
Notes
Feel free to swap out the heavy cream for a plant-based alternative or use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian