Description
This creamy, herb-infused pasta is packed with colorful vegetables and classic Italian flavor—a light yet satisfying dish perfect for any season.
Ingredients
-
12 oz pasta (penne or fettuccine)
-
1 tbsp olive oil
-
1 cup broccoli florets
-
1 cup cherry tomatoes, halved
-
1 cup zucchini, sliced
-
1 bell pepper, sliced
-
2 cloves garlic, minced
-
1 cup heavy cream
-
½ cup grated Parmesan cheese
-
1 tsp Italian seasoning
-
Salt and black pepper, to taste
-
Fresh basil or parsley, for garnish
Instructions
-
Cook pasta according to package directions. Drain and set aside.
-
In a large skillet, heat olive oil over medium heat. Sauté garlic, broccoli, zucchini, and bell pepper for 4–5 minutes.
-
Add cherry tomatoes and cook another 2 minutes.
-
Stir in cream, Parmesan, Italian seasoning, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
-
Toss cooked pasta with the sauce until well coated.
-
Garnish with fresh herbs and serve hot.
Notes
-
Use whole wheat or gluten-free pasta if desired.
-
Add grilled chicken or shrimp for extra protein.
-
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Protein: 12g