Description
A colorful and comforting pasta dish packed with fresh vegetables and a light, creamy sauce, perfect for busy weeknights.
Ingredients
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12 ounces (340 g) penne or farfalle pasta
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3 tablespoons olive oil
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4 cloves garlic, minced
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1 medium red bell pepper, sliced
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1 medium yellow bell pepper, sliced
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1 medium zucchini, sliced
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1 cup (150 g) cherry tomatoes, halved
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1 cup (90 g) broccoli florets
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1 medium carrot, thinly sliced
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½ cup (120 ml) vegetable broth
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½ cup (120 ml) heavy cream
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¾ cup (75 g) grated Parmesan cheese
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon Italian seasoning
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¼ cup fresh basil, chopped
Instructions
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Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, drain, and set aside.
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Heat olive oil in a large skillet over medium heat. Sauté garlic briefly, then add carrots and broccoli.
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Add bell peppers and zucchini, cooking until just tender.
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Stir in cherry tomatoes, salt, pepper, and Italian seasoning.
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Add vegetable broth and cream, simmering until slightly thickened.
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Toss in pasta, Parmesan, and basil. Adjust consistency with reserved pasta water if needed.
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Serve warm with extra Parmesan if desired.
Notes
Use seasonal vegetables for best flavor. Do not overcook the vegetables to maintain color and texture. Add pasta water gradually to control sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes