Creamy Vegetable Penne Pasta
A delightful creamy pasta dish packed with fresh vegetables, perfect for a quick and satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon oil
- 1 cup red bell pepper, chopped
- 1 small zucchini, halved lengthwise and sliced
- 1 cup carrot matchsticks
- 1.5 teaspoons salt
- 2 cloves garlic, finely minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoon pepper
- 3 cups low-sodium vegetable broth
- 1.5 cups heavy whipping cream
- 4.5 cups dry penne pasta (13 oz or 375 g)
- 1 cup small broccoli florets
- 2 cups chopped fresh spinach
- 1 cup frozen peas
- 0.5 cup grated Parmesan cheese
Instructions
- In a large saucepan, heat the oil over medium-high heat. Add the chopped bell pepper, zucchini, and carrot matchsticks. Sauté for about 3 to 4 minutes until they are crisp-tender. Tip: Make sure to stir frequently to prevent the vegetables from burning.
- Stir in the salt, minced garlic, Italian seasoning, and pepper. Cook for an additional minute to release the flavors.
- Pour in the vegetable broth and heavy cream, bringing the mixture to a gentle simmer. Add the uncooked penne pasta and broccoli florets.
- Cover the saucepan, reduce the heat to medium-low, and cook for 8 to 10 minutes, stirring often, until the pasta is al dente. Tip: Check the pasta a minute or two early to ensure it doesn’t overcook.
- Remove the saucepan from heat and stir in the chopped spinach, frozen peas, and grated Parmesan cheese. Cover and let it sit for 2 minutes to warm the peas and wilt the spinach.
- Taste the dish and adjust the seasonings if needed before serving.
Notes
For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy alternative. Feel free to add other vegetables you enjoy, such as bell peppers or asparagus. No alcoholic drinks allowed, please substitute with a non-alcoholic option.