Ingredients
Method
Preparation
- Bring a large pot of water to a boil and cook the pasta until al dente, according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.
Cooking Vegetables
- Add the broccoli, bell peppers, and zucchini to the skillet, cooking for 5-7 minutes until softened.
- Stir in the halved cherry tomatoes and cook for an additional 2 minutes.
Creating the Sauce
- Reduce heat and add the heavy cream, stirring continuously to blend with the vegetables.
- Stir in the grated Parmesan cheese until melted and a cohesive sauce forms.
- Season with salt and pepper to taste.
Combining and Serving
- Add the cooked pasta to the skillet, tossing to coat everything evenly with the sauce.
- Serve warm, garnished with fresh basil.
Nutrition
Notes
For optimal flavor, use the freshest produce available. Consider different types of pasta or cheese according to your preference. Properly store leftovers in an airtight container in the refrigerator and consume within three days.