Spring Pasta
Spring Pasta is a delightful dish that showcases fresh vegetables and rich flavors, perfect for busy weeknights and family gatherings.
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.
Notes
For meal prepping, this dish can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage. To reheat, gently warm on the stove or in the microwave.