Ingredients
Scale
- 12 oz (340 g) pasta (spaghetti, fettuccine, or penne work well)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced bell peppers (red, yellow, or orange)
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1/2 cup peas (fresh or frozen)
- 1/2 cup heavy cream (or substitute with coconut milk for a dairy-free option)
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for a spicy kick)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Sauté the Vegetables: In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the broccoli, carrots, and bell peppers, and cook for 5-6 minutes until slightly tender. Toss in the zucchini, cherry tomatoes, and peas, and cook for another 2-3 minutes.
- Combine Pasta and Vegetables: Add the cooked pasta to the skillet with the vegetables. Pour in the heavy cream and 1/4 cup of the reserved pasta water. Toss everything together until the pasta is well-coated and the sauce is creamy.
- Add Cheese and Herbs: Stir in the grated Parmesan cheese and fresh basil. Season with salt, pepper, and red pepper flakes (if using). If the sauce is too thick, add more pasta water as needed.
- Serve: Transfer the Pasta to serving plates or a large bowl. Garnish with extra Parmesan cheese and fresh basil. Serve immediately and enjoy!