Ingredients
Method
Cooking Pasta and Vegetables
- Boil the pasta until al dente according to the package directions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat and sauté the garlic until fragrant.
- Add the bell peppers, zucchini, and broccoli, then cook for 5 to 7 minutes until the vegetables are tender.
- Stir in the cherry tomatoes and cook for an additional 2 minutes.
Making the Sauce
- Lower the heat and pour in the heavy cream, stirring until the sauce thickens slightly.
- Mix in the Parmesan cheese, salt, and pepper until well combined.
Combining and Serving
- Toss the cooked pasta with the sauce and vegetables until thoroughly coated.
- Garnish with fresh basil and serve immediately.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of cream or water when reheating to revitalize the sauce. Consider adding protein like chicken or shrimp for additional flavor.