Description
A delightful dish bursting with color and flavor, featuring a medley of fresh vegetables and a creamy sauce enriched with Parmesan cheese.
Ingredients
Scale
- 8 oz pasta of your choice
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, cherry tomatoes)
- 2 tablespoons olive oil
- 1 cup heavy cream or a non-dairy alternative
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 lemon (zested and juiced)
- Salt and pepper to taste
- Fresh herbs (e.g., basil or parsley) for garnish
Instructions
- Cook the Pasta: Begin by boiling a pot of salted water and cooking the pasta according to package instructions. Drain and set aside once cooked.
- Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic, cooking until fragrant—approximately one minute will do.
- Add Vegetables: Toss in the mixed vegetables and sauté for about 5 to 7 minutes or until they’re tender but still have a bit of crunch.
- Creamy Sauce Base: Pour in the heavy cream and bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Incorporate Lemon and Cheese: Stir in the lemon zest, juice, and grated Parmesan cheese. Keep stirring until the cheese is melted and the sauce reaches a creamy consistency.
- Season: Add salt and pepper to taste, adjusting according to your preference.
- Combine with Pasta: Toss the cooked pasta in the skillet with the creamy vegetable sauce until everything is well coated.
- Garnish and Serve: Finish by garnishing with fresh herbs before serving, adding a pop of color and flavor.
Notes
This dish is versatile; feel free to swap in seasonal vegetables or your favorite pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg