Ingredients
Scale
- 8 oz pasta (fusilli, penne, or spaghetti)
- 2 tablespoons olive oil
- 1 cup bell peppers (red, yellow, or green), sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add bell peppers, zucchini, cherry tomatoes, and broccoli. Sauté for about 5-7 minutes until vegetables are tender.
- Reduce heat and pour in the heavy cream, stirring until combined.
- Add the cooked pasta to the skillet and toss to combine. Stir in the Parmesan cheese, salt, and pepper.
- Cook for an additional 2-3 minutes until heated through.
- Serve warm, garnished with fresh basil.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to prevent sauce from separating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg