Description
A creamy and colorful pasta dish loaded with fresh vegetables and a rich cream sauce that’s perfect for elevating your dinner.
Ingredients
Scale
- 12 ounces penne pasta or another favorite pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium red onion, diced small or sliced into thin strips
- ½ cups carrots, diced into matchstick-sized pieces
- 3 to 5 cloves garlic, finely minced
- 1 pound fresh asparagus, trimmed and diced into 1-inch long pieces
- 1 medium bell pepper, seeded and diced into long thin strips
- 2 cups broccoli florets
- 1 yellow squash or zucchini, sliced into thin slices or half round slices
- 1 cup frozen peas, thawed
- 2 cups cherry or grape tomatoes, halved
- 2 tablespoons fresh parsley, finely minced
- 2 tablespoons fresh basil, finely minced
- ½ cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese, plus more for garnishing
- 1 medium lemon, zested
- Juice from 1 medium lemon
- 2 to 3 teaspoons Italian seasoning, or to taste
- 1 to 2 teaspoons salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Instructions
- To a large pot, boil and salt the water for the pasta; cook according to package directions, drain, rinse; set aside in a very large bowl.
- To a large skillet, add the olive oil, butter, onions, carrots, and sauté over medium-high heat for 4 to 5 minutes; stir frequently.
- Add the garlic and sauté for 1 minute; stir constantly.
- Add the asparagus, bell peppers, broccoli, and sauté for 3 to 4 minutes; stir frequently.
- Add the squash, peas, and sauté for 2 to 3 minutes; stir frequently.
- Add all the cooked vegetables to the bowl with the pasta, add the tomatoes, and stir to combine; set aside momentarily.
- To a medium bowl, add the heavy cream, Parmesan, lemon zest, lemon juice, Italian seasoning, salt, and pepper, and whisk to combine.
- Evenly drizzle the sauce over the pasta and vegetables, and stir very well to combine.
- Taste the recipe and check for seasoning balance, adding more salt or pepper as needed.
- Add the parsley and basil, stir to combine, garnish with extra Parm, and serve immediately.
Notes
- You can adjust the texture of the vegetables based on your preference by cooking them longer if you like them softer.
- Don’t be shy with seasoning; the dish will benefit from adequate salt and pepper.
- Adding chili flakes can provide a nice kick without making the dish too spicy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg