Description
A vibrant and creamy pasta dish, featuring seasonal vegetables and a rich sauce that brings warmth and comfort to any meal.
Ingredients
Scale
- 8 oz pasta (fettuccine or penne)
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, broccoli)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh herbs (basil, parsley) for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, warm the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the mixed vegetables and sauté for about 5-7 minutes until tender yet crisp.
- Pour in the heavy cream and add the lemon juice. Stir to combine and let simmer for 2-3 minutes.
- Add the drained pasta and sprinkle in the grated Parmesan cheese. Toss until well coated and heated through. Adjust seasoning with salt and pepper.
- Serve warm, garnishing with fresh herbs.
Notes
Make-ahead tips: Chop vegetables a day in advance. Substitute heavy cream with coconut cream for a vegan version.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg