Spring Pasta
Spring Pasta
Reasons to try Spring Pasta
Spring Pasta is a delightful dish that showcases fresh vegetables and rich flavors. With its vibrant colors and creamy texture, it’s perfect for a family dinner or a gathering with friends. Plus, it’s quick to prepare, making it an ideal choice for busy weeknights.
How to make Spring Pasta
Ingredients:
- 8 oz penne pasta
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
- Cook the penne pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute.
- Add broccoli, bell peppers, zucchini, and cherry tomatoes; cook until tender, about 5-7 minutes.
- Stir in the heavy cream and Italian seasoning, and bring to a simmer.
- Add the cooked pasta and Parmesan cheese; toss to combine.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil.
How to serve Spring Pasta
Serve Spring Pasta warm, garnished with fresh basil for a pop of color and extra flavor. Pair it with a light salad or crusty bread for a complete meal. This dish is also great for meal prepping, letting you enjoy delicious servings throughout the week.
How to store Spring Pasta
To store leftover Spring Pasta, let it cool to room temperature. Place it in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze it. Just make sure to use a freezer-safe container. Reheat gently on the stove or in the microwave.
Tips to make Spring Pasta
- Feel free to mix and match vegetables based on your preference or what’s in season.
- For a lighter version, you can use half-and-half instead of heavy cream.
- A squeeze of lemon juice can add a nice brightness to the dish before serving.
Variation
For a protein boost, consider adding grilled chicken, shrimp, or chickpeas to the pasta. You can also swap the cream for a tomato-based sauce for a different flavor profile.
FAQs
1. Can I use whole wheat pasta instead of penne?
Yes, whole wheat pasta is a great alternative. It adds more fiber and a nutty flavor.
2. How can I make this dish vegan?
You can substitute the heavy cream with coconut cream or cashew cream and use nutritional yeast instead of Parmesan cheese.
3. What other vegetables can I add?
Feel free to add spinach, asparagus, or snap peas, depending on what you have on hand. The key is to use fresh veggies!
Spring Pasta
Ingredients
Pasta and Vegetables
- 8 oz penne pasta
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
Sauce
- 2 tablespoons olive oil For sautéing
- 1 cup heavy cream Can substitute with half-and-half for a lighter version
- ½ cup grated Parmesan cheese Can substitute with nutritional yeast for vegan version
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh basil For garnish
Instructions
Preparation
- Cook the penne pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute.
- Add broccoli, bell peppers, zucchini, and cherry tomatoes; cook until tender, about 5-7 minutes.
Cooking
- Stir in the heavy cream and Italian seasoning, and bring to a simmer.
- Add the cooked pasta and Parmesan cheese; toss to combine.
- Season with salt and pepper to taste.
Serving
- Serve warm, garnished with fresh basil.
