Can I make this recipe ahead of time?

Yes. I often prep the vegetables in the morning, store them in the fridge, and finish cooking right before dinner. It saves time and keeps the flavors fresh.

Is heavy cream necessary?

No. Heavy cream gives a rich texture, but you can use half-and-half or mix milk with a bit of butter. For a tangy twist, stir in Greek yogurt off heat.

How many does this serve?

This recipe serves about four as a main dish. If your family eats heartily, plan for sides or a larger pasta portion.

Medium shapes like penne, rigatoni, or fusilli are ideal because they catch the sauce. Long pasta works too if you prefer it.

Can I add meat or make it vegetarian?

It is easy either way. Add cooked meat at the end for a heartier meal, or keep it vegetarian and add extra veggies for substance.

Spring Pasta

Description

A creamy and vibrant pasta dish featuring fresh spring vegetables, perfect for busy weeknight dinners.

Ingredients

8 ounces pasta
2 tablespoons olive oil
1 cup bell peppers, chopped
1 cup zucchini, sliced
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish

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Instructions

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add bell peppers, zucchini, and broccoli; sauté for about 5 minutes until tender.
Add cherry tomatoes and cook for an additional 2 minutes.
Reduce heat and stir in heavy cream. Let simmer for 2-3 minutes until slightly thickened.
Mix in Parmesan cheese and season with salt and pepper.
Add the cooked pasta to the skillet, tossing to combine.
Serve warm, garnished with fresh basil.

Notes

Use fresh vegetables for the best flavor. You can swap heavy cream for half-and-half or Greek yogurt for a lighter option. Adjust seasoning based on taste.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian