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
INSTRUCTIONS:
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!
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