Description
A vibrant bowl of Vegetable Pasta packed with fresh vegetables and creamy sauce, perfect for a quick weeknight dinner or family brunch.
Ingredients
- 200g pasta (spaghetti or penne)
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup peas
- 1 cup bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 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 minced garlic and sauté for about 1 minute until fragrant.
- Toss in the broccoli, sliced carrots, peas, and bell peppers. Cook for approximately 5-7 minutes, until the vegetables are tender.
- Mix in the halved cherry tomatoes.
- Lower the heat, then stir in the heavy cream and Parmesan cheese, blending until smooth.
- Gently fold in the cooked pasta, ensuring everything is well coated. Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil for a lovely finishing touch.
Notes
For a lighter or dairy-free option, use a plant-based cream instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian