Description
A vibrant dish that showcases fresh spring vegetables combined with creamy pasta for a comforting meal.
Ingredients
Scale
- 8 oz pasta (fettuccine or penne)
- 2 tablespoons olive oil
- 1 cup bell peppers (sliced)
- 1 cup zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 1 cup broccoli florets
- 3 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 the garlic and sauté for 1 minute.
- Add the sliced vegetables and cook for about 5-7 minutes until they are tender.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and season with salt and pepper.
- Add the cooked pasta to the skillet and toss to coat with the sauce and vegetables.
- Serve hot, garnished with fresh basil.
Notes
For a lighter version, substitute half the heavy cream with vegetable broth or use a lower-fat cream alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg