Description
This Creamy Veggie Pasta is a delicious, comforting dish packed with fresh vegetables tossed in a rich and velvety Parmesan cream sauce. Perfect for a quick weeknight meal, it combines tender penne pasta with sautéed zucchini, bell pepper, cherry tomatoes, and aromatic garlic and onion for a flavorful vegetarian entree.
Ingredients
Scale
Pasta
- 8 oz penne pasta
Vegetables & Aromatics
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
Sauce
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh basil leaves
Instructions
- Cook Pasta: Cook the penne pasta according to the package instructions until al dente. Drain well and set aside to keep warm.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing them until they become fragrant and translucent, about 2-3 minutes.
- Cook Vegetables: Add sliced zucchini, chopped red bell pepper, and halved cherry tomatoes to the skillet. Cook, stirring occasionally, until the vegetables are tender but still retain some bite, approximately 5-7 minutes.
- Make Cream Sauce: Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir continuously and cook until the sauce thickens and coats the vegetables nicely, about 3-4 minutes.
- Toss Pasta with Sauce: Add the cooked penne pasta to the skillet. Toss everything together to evenly coat the pasta in the creamy vegetable sauce. Season with salt and freshly ground black pepper to taste.
- Serve and Garnish: Serve the creamy veggie pasta hot, garnished with fresh basil leaves for a fragrant, colorful finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- You can add other vegetables like mushrooms or spinach based on your preference.
- Grated Parmesan cheese can be replaced with Pecorino Romano for a sharper flavor.
- The pasta can be cooked a day in advance and reheated gently with the sauce.
- Use fresh basil leaves as a garnish just before serving to retain their aroma and color.
