Pasta Primavera Recipe

INGREDIENTS:

– 8 oz pasta

– 2 tbsp olive oil

– 2 cloves garlic, minced

– 1 small red onion, thinly sliced

– 1 bell pepper, thinly sliced

– 1 small zucchini, thinly sliced

– 1 small yellow squash, thinly sliced

– 1 cup cherry tomatoes, halved

– 1/2 cup broccoli florets

– 1/2 cup peas (fresh or thawed frozen)

– 1/2 cup sliced mushrooms

– 1/2 cup heavy cream (or half-and-half)

– 1/4 cup grated Parmesan cheese

– Salt, black pepper, and red pepper flakes to taste

– Fresh basil or parsley for garnish

– Grated Parmesan for serving

Cook pasta until al dente. Drain and set aside.

Heat olive oil in a skillet, add minced garlic, and sauté briefly.

Add sliced vegetables and sauté until tender-crisp.

Pour in heavy cream and Parmesan. Simmer until thickened.

Season with salt, black pepper, and red pepper flakes.

Add cooked pasta and peas. Toss to coat.

Cook for a few more minutes until heated through.

Garnish with fresh herbs and serve. Sprinkle with more Parmesan if desired.

Enjoy your Pasta Primavera!