Description
A colorful and creamy pasta dish filled with fresh seasonal vegetables, perfect for any gathering.
Ingredients
Scale
- 12 oz penne or fettuccine pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup zucchini, sliced
- 1 cup yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Optional: red pepper flakes for heat
Instructions
- Cook the pasta according to package directions until it is al dente, about 8–10 minutes. Reserve 1/2 cup of pasta water and drain the rest.
- Sauté the onion in olive oil over medium heat until translucent, about 3–4 minutes. Then add minced garlic and sauté for another minute.
- Add the sliced red bell pepper, broccoli, zucchini, and yellow squash to the skillet. Cook for about 5–7 minutes until tender-crisp.
- Incorporate the halved cherry tomatoes and cook for an additional 2 minutes until softened.
- Make it creamy by lowering the heat and pouring in heavy cream, then add Parmesan, Italian seasoning, salt, and black pepper. Let simmer for 3–5 minutes.
- Combine the cooked pasta with the creamy sauce and add reserved pasta water gradually to reach desired consistency.
- Garnish with fresh parsley before serving, adding red pepper flakes for extra heat if desired.
Notes
For a lighter version, substitute part of the heavy cream with milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: creamy pasta, pasta primavera, vegetarian pasta, comfort food, seasonal vegetables