Pasta Primavera 🥕
A rainbow of tender-crisp vegetables tossed with penne in a light garlic parmesan cream, fresh and satisfying.
Ingredients (serves 4)
- 12 oz penne
- 1 zucchini
- 1 bell pepper
- 1 carrot
- 1 cup cherry tomatoes
- 1 cup frozen peas
- 4 cloves garlic
- 1/2 cup heavy cream
- 3/4 cup grated parmesan
- 3 tbsp olive oil
- 1/2 tsp italian seasoning
- 1 lemon
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Try AnychefInstructions
- 1
Boil penne in salted water until al dente, about 11 minutes, saving 1 cup pasta water before draining.
- 2
Cut zucchini, bell pepper, and carrot into thin bite-size pieces.
- 3
Cook the carrot and pepper in olive oil in a 12-inch skillet over medium-high 3 minutes, then add zucchini and halved cherry tomatoes for 3 more.
- 4
Stir in minced garlic, italian seasoning, and peas for 1 minute.
- 5
Add cream and bring to a bare simmer, then toss in the pasta with parmesan, loosening with pasta water.
- 6
Brighten with lemon juice and zest, season with salt and pepper, and serve.
