Description
A comforting yet fresh pasta dish featuring a colorful array of vegetables and a creamy sauce, perfect for weeknight dinners.
Ingredients
Pasta and Base Ingredients
- 12 oz pasta (penne, rotini, farfalle, or spaghetti)
- 1 cup reserved pasta water (Do not forget to save before draining.)
Fresh Vegetables
- 1 cup broccoli florets
- 1 medium zucchini (Chopped into bite-size pieces.)
- 1 medium bell pepper (Chopped into bite-size pieces.)
- 1 cup carrots (Chopped into bite-size pieces.)
- 1 cup peas
- 1 cup cherry tomatoes (Halved.)
- 2 cups spinach
Sauce and Seasoning
- 2 tablespoons olive oil
- 2 cloves garlic (Minced.)
- 1 small onion or shallot (Chopped.)
- 1 cup heavy cream or half and half
- 1/2 cup Parmesan cheese (Freshly grated.)
- 1 tablespoon lemon juice (For brightness.)
- 1 tablespoon lemon zest
- 1 teaspoon Italian seasoning
- to taste salt and black pepper
Instructions
Preparation
- Bring a big pot of salted water to a boil.
- Cook pasta until just tender, then reserve about 1 cup of pasta water and drain.
- While pasta cooks, chop vegetables into bite-size pieces.
Cooking
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and cook for 2 minutes.
- Add minced garlic and cook for an additional 30 seconds.
- Add firm vegetables first (carrots, broccoli, bell pepper) and cook for 4 to 5 minutes, stirring often.
- Add quick-cooking vegetables (zucchini, peas, cherry tomatoes) and cook for 2 to 3 minutes until bright and tender.
- Lower the heat and stir in the cream and Parmesan cheese. Add a splash of reserved pasta water to loosen the sauce.
- Add the cooked pasta back into the pan, tossing until coated and creamy.
- Finish with lemon juice, lemon zest, pepper, and extra Parmesan to taste.
Notes
Serve right away while the dish is at peak creaminess. For leftovers, reheat gently with a splash of liquid to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Italian