Description
A delightful dish celebrating the bright flavors of fresh spring vegetables, featuring pasta, colorful veggies, and a creamy sauce.
Ingredients
Scale
- 8 ounces pasta
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 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.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute.
- Add the broccoli, bell peppers, and zucchini. Sauté until the vegetables are tender, about 5-7 minutes.
- Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese until melted and creamy.
- Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
For a lighter version, swap heavy cream with a mix of broth and milk. You can add proteins like grilled chicken or shrimp for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg