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Vegetable Pasta

A creamy and colorful pasta dish made with fresh vegetables and a smooth sauce, perfect for weeknight meals or light dinners with friends.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (fettuccine or penne)
  • 1 cup broccoli florets
  • 1 cup bell peppers (red and yellow), sliced
  • 1 cup zucchini, sliced
  • 1 cup cherry tomatoes, halved
Sauce
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh basil for garnish

Method
 

Preparation
  1. Cook the pasta according to package instructions, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add garlic and sauté for 1 minute until fragrant.
  4. Add the broccoli, bell peppers, zucchini, and cherry tomatoes, and cook for about 5-7 minutes until the vegetables are tender.
  5. Pour in the heavy cream and bring to a simmer.
  6. Stir in the Parmesan cheese and season with salt and pepper.
  7. Add the cooked pasta to the skillet and toss everything together until well combined.
  8. Serve hot, garnished with fresh basil.

Notes

Leftover Vegetable Pasta can be stored in an airtight container for 3-4 days in the fridge. Reheat on low heat with a splash of cream to restore the sauce's texture. For freezing, cool quickly and use a freezer-safe container, best consumed within 2 months.