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Spring Pasta

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A vibrant medley of seasonal vegetables tossed with penne pasta in a creamy sauce, perfect for springtime meals.

Ingredients

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  • 8 oz penne pasta
  • 2 tablespoons olive oil
  • 1 zucchini, sliced
  • 1 bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

  1. Boil the Pasta: Cook the penne pasta according to package instructions until al dente. Drain and set aside to let it cool slightly.
  2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the sliced zucchini, chopped bell pepper, halved cherry tomatoes, and broccoli florets. Sauté until the vegetables are tender, about 5-7 minutes.
  3. Create the Creamy Sauce: Stir in the heavy cream, grated Parmesan cheese, dried basil, salt, and pepper. Allow the sauce to thicken.
  4. Combine with Pasta: Add the cooked penne to the skillet and toss everything together until well combined.
  5. Serve and Enjoy!: Serve warm, and sprinkle extra Parmesan cheese on top.

Notes

Pair with a garden salad and a glass of white wine. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/spring-pasta-recipe/

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