Description
A delicious and creamy veggie pasta made with penne, fresh vegetables, and a rich Parmesan cream sauce, perfect for a quick and comforting weeknight meal.
Ingredients
Scale
pasta
- 8 oz penne pasta
vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
sauce
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
garnish
- Fresh basil leaves for garnish
Instructions
- Cook pasta: Cook the penne pasta according to package instructions until al dente. Drain well and set aside.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
- Cook vegetables: Add the sliced zucchini, chopped red bell pepper, and halved cherry tomatoes to the skillet. Cook until the vegetables are tender, stirring occasionally.
- Make sauce: Stir in the heavy cream and grated Parmesan cheese into the vegetables. Continue cooking until the sauce thickens and coats the vegetables evenly.
- Combine pasta and sauce: Add the cooked penne pasta to the skillet and toss well to coat all the pasta with the creamy vegetable sauce. Season with salt and pepper to taste.
- Serve: Serve the creamy veggie pasta hot, garnished with fresh basil leaves for a burst of flavor and freshness.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- You can add other vegetables like spinach or mushrooms based on preference.
- Grated Parmesan can be replaced with Pecorino Romano for a sharper taste.
- To make it gluten-free, use gluten-free pasta instead of regular penne.
- Leftovers can be stored in the refrigerator for up to 3 days.
