Description
A delightful dish packed with colorful vegetables and enveloped in a luscious cream sauce, perfect for any occasion.
Ingredients
Scale
- Fettuccine or penne pasta
- Bell peppers, zucchini, cherry tomatoes, and asparagus
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the minced garlic in a large skillet with olive oil over medium heat for about 1 minute.
- Add the mixed vegetables and cook until tender, roughly 5-7 minutes.
- Make the sauce by pouring in the heavy cream and bringing it to a gentle simmer. Stir in lemon juice and grated Parmesan until smooth.
- Season with salt and pepper to enhance the flavors.
- Combine the cooked pasta with the sauce, tossing to coat well.
- Garnish with fresh herbs and serve hot.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop over low heat, adding milk or cream as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg