Ingredients
Pasta and Sauce Base
- 8 ounces pasta Any type of pasta can be used.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream For a lighter version, use half-and-half or plant-based cream.
- 1/2 cup grated Parmesan cheese Can substitute with a vegan alternative.
Vegetables
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced Feel free to substitute with seasonal vegetables.
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
Method
Cooking Pasta and Vegetables
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add bell peppers, zucchini, and broccoli. Cook for about 5-7 minutes until vegetables are tender.
- Stir in cherry tomatoes and cook for another 2 minutes.
Making the Sauce
- Reduce heat and pour in the heavy cream, stirring until it thickens slightly.
- Add Parmesan cheese, salt, and pepper. Mix well.
Combining and Serving
- Combine the cooked pasta with the sauce and vegetables, tossing to coat evenly.
- Serve immediately, garnished with fresh basil.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 65gProtein: 15gFat: 25gSaturated Fat: 12gSodium: 400mgFiber: 3gSugar: 5g
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of cream or water when reheating to revitalize the sauce. Consider adding protein like chicken or shrimp for additional flavor.
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