Description
A delicious and colorful dish combining fresh vegetables and pasta in a rich and smooth sauce, perfect for a comforting meal.
Ingredients
Scale
- 8 oz penne pasta
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Parmesan cheese (for serving)
Instructions
- Cook the penne pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté zucchini and bell pepper for about 5 minutes until tender.
- Add cherry tomatoes and cook for an additional 2 minutes.
- Pour in heavy cream and garlic powder, stir and bring to a simmer. Season with salt and pepper to taste.
- Add the cooked penne pasta, toss gently to combine, and let it cook for another 2-3 minutes.
- Serve with grated Parmesan cheese and enjoy fresh.
Notes
For extra flavor, add fresh basil or parsley on top. Consider serving with red pepper flakes for a bit of heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: creamy pasta, pasta primavera, vegetarian pasta, quick dinner, colorful pasta dish