Creamy pasta simmered with zucchini, bell peppers, tomatoes, and fresh herbs in one pot for easy preparation.
# Components:
→ Pasta
01 - 12 oz penne or fusilli pasta
→ Vegetables
02 - 1 medium zucchini, sliced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup snap peas, trimmed and halved
07 - 1 medium carrot, thinly sliced
08 - 2 cloves garlic, minced
→ Sauce
09 - 2 tablespoons olive oil
10 - 3 cups vegetable broth
11 - 1 cup heavy cream
12 - ¾ cup grated Parmesan cheese
13 - ½ teaspoon dried Italian herbs
14 - Salt and black pepper to taste
→ Garnish
15 - 2 tablespoons chopped fresh basil
16 - Extra grated Parmesan cheese (optional)
# Method steps:
01 - Heat olive oil in a large pot over medium heat. Add garlic, zucchini, red and yellow bell peppers, carrot, and snap peas. Cook for 3 to 4 minutes until vegetables begin to soften.
02 - Stir in pasta, cherry tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
03 - Incorporate heavy cream, Parmesan cheese, and dried Italian herbs. Simmer uncovered for 3 to 4 minutes, stirring frequently until sauce thickens and coats pasta and vegetables evenly.
04 - Adjust seasoning with salt and black pepper. Remove from heat and stir in chopped fresh basil. Serve immediately, garnished with additional Parmesan and basil if desired.
