Description
This creamy veggie pasta is a perfect comfort food option, blending soft penne pasta with a variety of tender vegetables in a rich, velvety cream sauce. With zucchini, bell peppers, and tomatoes, this dish is not only delicious but also packed with nutrients. It’s an easy and satisfying meal, great for a quick weeknight dinner.
Ingredients
Scale
- 8 oz penne pasta
- 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
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté until fragrant, about 2-3 minutes.
- Add the sliced zucchini, chopped red bell pepper, and halved cherry tomatoes. Cook for 5-7 minutes, until the vegetables are tender.
- Stir in the heavy cream and grated Parmesan cheese. Continue cooking for another 2-3 minutes until the sauce thickens and becomes creamy.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Season with salt and pepper to taste.
- Serve the creamy veggie pasta hot, garnished with fresh basil leaves.
Notes
- You can substitute the heavy cream with a plant-based alternative for a dairy-free version.
- Feel free to add any other veggies of your choice, such as spinach, peas, or mushrooms.
- For extra flavor, top the pasta with some red pepper flakes for a slight kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes