Description
A delicious and creamy pasta dish loaded with vegetables, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz pasta (fettuccine, penne, or spaghetti)
- 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 lemon (juiced and zested)
- Salt and pepper to taste
- Fresh herbs (e.g., basil or parsley) for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Once bubbling, toss in the pasta and cook according to package instructions until it’s al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add the minced garlic and mixed vegetables, sautéing until tender, about 5-7 minutes.
- Reduce the heat to low and pour in the heavy cream, stirring to mix with the garlic and veggies.
- Add the Parmesan cheese, lemon juice, and zest, stirring until the cheese melts and the sauce is creamy.
- Season with salt and pepper to taste.
- Toss the cooked pasta with the sauce until evenly coated.
- Serve warm, garnished with fresh herbs.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Feel free to use any vegetables you have on hand!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg