Spring Pasta
A light and creamy pasta dish filled with fresh vegetables, perfect for weeknight dinners or entertaining guests.
Ingredients
Pasta and Cream Sauce
- 8 oz pasta (e.g., penne or fettuccine)
- 1 cup heavy cream Do not boil to avoid splitting.
- 1/2 cup grated Parmesan cheese Use fresh for the best flavor.
Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
Seasoning and Garnish
- 2 tablespoons olive oil
- to taste Salt and pepper
- to garnish Fresh basil
Instructions
Preparation
- Make sure all vegetables are washed and cut before you start.
- Cook pasta according to package instructions. Drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
- Add broccoli, bell pepper, zucchini, and cherry tomatoes. Sauté for about 5-7 minutes until vegetables are tender.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and mix well.
- Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh basil. Add more grated Parmesan on top if you like.
Notes
Cool the pasta to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or cream to keep it creamy.