Description
This creamy veggie pasta recipe features perfectly cooked penne pasta tossed with sautéed zucchini, red bell pepper, cherry tomatoes, and a luscious Parmesan-infused cream sauce. Ready in just 30 minutes, it’s a comforting and flavorful vegetarian dish ideal for weeknight dinners.
Ingredients
Scale
Pasta
- 8 oz penne pasta
Vegetables & Aromatics
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
Sauce
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh basil leaves
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté onion and garlic: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until they become fragrant and the onion is translucent, about 3-4 minutes.
- Cook the vegetables: Add the sliced zucchini, chopped red bell pepper, and halved cherry tomatoes to the skillet. Cook the mixture, stirring occasionally, until the vegetables are tender but still vibrant, about 5-7 minutes.
- Prepare the creamy sauce: Pour in the heavy cream and sprinkle the grated Parmesan cheese over the vegetables. Stir continuously and cook until the sauce thickens slightly, coating the veggies evenly, around 3-5 minutes.
- Toss pasta with sauce: Add the cooked penne pasta to the skillet. Toss everything together gently to ensure the pasta is evenly coated with the creamy veggie sauce. Season with salt and freshly ground pepper to taste.
- Serve and garnish: Serve the creamy veggie pasta hot, garnished with fresh basil leaves for added color and a burst of herbal freshness.
Notes
- For a lighter version, substitute heavy cream with half-and-half or use a plant-based cream alternative.
- Parmesan cheese can be replaced with vegan cheese for a dairy-free adaptation.
- Add red pepper flakes during sautéing for a spicy kick.
- Use fresh pasta if preferred; adjust cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
