Description
A delightful dish that combines fresh vegetables with pasta in a rich, creamy sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz penne pasta
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Parmesan cheese (for serving)
Instructions
- Cook the penne pasta. Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- Sauté the sliced zucchini and bell pepper in olive oil over medium heat for about 5 minutes until tender.
- Add the halved cherry tomatoes and cook for an additional 2 minutes until they soften.
- Incorporate the heavy cream and garlic powder into the skillet. Season with salt and pepper, and bring to a gentle simmer.
- Combine the cooked penne with the creamy vegetable sauce. Toss gently and cook for another 2-3 minutes until heated through.
- Serve in bowls, topped with grated Parmesan cheese.
Notes
Best enjoyed fresh and warm with optional fresh herbs or a side of salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- 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: pasta, primavera, creamy, quick meal, vegetarian