Description
This Creamy Veggie Pasta recipe combines tender penne pasta with sautéed zucchini, red bell pepper, and cherry tomatoes in a luscious Parmesan cream sauce. Perfectly seasoned and garnished with fresh basil, it’s a flavorful and comforting vegetarian dish ready in just 30 minutes.
Ingredients
Scale
Pasta and Sauce
- 8 oz penne pasta
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
Garnish
- Fresh basil leaves for garnish
Instructions
- Cook Pasta: Cook the penne pasta according to the package instructions until al dente. Drain well and set aside to use later in the recipe.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and the onion becomes translucent, about 2-3 minutes.
- Cook Vegetables: Add sliced zucchini, chopped red bell pepper, and halved cherry tomatoes to the skillet. Cook, stirring occasionally, until the vegetables are tender but still vibrant, about 5-7 minutes.
- Make Cream Sauce: Stir in the heavy cream and grated Parmesan cheese into the cooked vegetables. Cook the mixture, stirring frequently, until the sauce thickens slightly and becomes creamy, approximately 3-4 minutes.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet with the creamy vegetable sauce. Toss everything together to coat the pasta evenly. Season with salt and pepper to taste.
- Serve and Garnish: Serve the creamy veggie pasta hot, garnished with fresh basil leaves for a fragrant finish.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Add crushed red pepper flakes if you like a little heat in your pasta.
- Use gluten-free pasta to make this recipe gluten free.
- Fresh Parmesan cheese yields better flavor over pre-grated varieties.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
