Description
A vibrant and healthy pasta dish loaded with fresh spring vegetables and a light Parmesan cream sauce.
Ingredients
- 8 oz penne or spaghetti
- 1 cup broccoli florets
- 1 cup asparagus, cut into 1″ pieces
- 1 medium zucchini, sliced
- 1 medium carrot, julienned
- ½ cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
- Optional: pinch red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving ½ cup pasta water.
- In a skillet over medium heat, warm olive oil and sauté garlic for about 30 seconds.
- Add broccoli, asparagus, zucchini, and carrot. Sauté 4–5 minutes until vegetables are tender-crisp.
- Pour in heavy cream and Parmesan. Simmer 2 minutes until thickened.
- Stir in cherry tomatoes, pasta, and a splash of pasta water. Toss to coat.
- Season with salt, pepper, and red pepper flakes if desired. Remove from heat.
- Serve garnished with fresh basil and extra Parmesan.
Notes
- Substitute seasonal veggies like peas, bell peppers, or spinach.
- For lighter sauce, swap heavy cream for half‑and‑half or milk plus 1 tsp flour.
- Add protein: grilled chicken, shrimp, or cannellini beans.
- Use gluten‑free pasta for a gluten‑free option.
- To meal‑prep, cook veggies and sauce ahead; cook pasta fresh when serving.