Description
A quick and delicious one pot pasta dish packed with colorful vegetables, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (such as penne or fusilli)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup vegetable broth
- 1 cup heavy cream (or a vegan alternative)
- Salt and pepper to taste
- Grated Parmesan cheese (optional, or a vegan alternative)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 2-3 minutes.
- Add the chopped bell pepper, diced zucchini, and broccoli florets. Sauté for about 5-7 minutes until tender.
- Stir in the pasta, halved cherry tomatoes, vegetable broth, and heavy cream. Bring to a boil.
- Reduce the heat to a simmer. Cover and cook for about 10-15 minutes, or until the pasta is cooked and the mixture is creamy, stirring occasionally.
- Season with salt and pepper to taste. Adjust the seasoning if needed.
- Serve hot and top with grated Parmesan cheese if desired.
Notes
Using fresh, seasonal vegetables enhances flavor. Customize the veggies based on what’s available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg