Description
A quick and easy creamy veggie pasta that kids will love, perfect for busy weeknights.
Ingredients
Scale
- 8 oz. pasta (penne or rotini)
- 1 cup broccoli florets
- 1 cup mini sweet peppers, chopped
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- In the same pot, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Toss in the broccoli florets and mini sweet peppers, sautéing them until they are tender but still vibrant, around 5-7 minutes.
- Pour in the heavy cream, stirring to combine, and let it simmer for a few minutes until it begins to thicken slightly.
- Add the grated Parmesan cheese, stirring until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Fold in the cooked pasta and cherry tomatoes, making sure everything is evenly coated in the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh basil leaves if desired. Enjoy!
Notes
Make ahead by prepping the veggies in advance. Use any vegetables on hand for personalization.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg