Spring Pasta
A delightful, colorful dish featuring seasonal vegetables in a creamy sauce, perfect for light lunches or dinners during spring.
Ingredients
Pasta Ingredients
- 8 oz pasta (spaghetti or fettuccine)
Vegetables
- 1 tablespoon olive oil
- 1 bell pepper (sliced)
- 1 zucchini (sliced)
- 1 cup asparagus (cut into 2-inch pieces)
- 1 cup cherry tomatoes (halved)
- 2 cloves garlic (minced)
Cream and Cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Seasoning and Garnish
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Cooking Pasta
- Cook pasta according to package instructions; drain and set aside.
Cooking Vegetables
- In a large skillet, heat olive oil over medium heat. Add bell pepper, zucchini, and asparagus; cook until tender, about 5-7 minutes.
- Stir in garlic and cook for another minute.
Making Sauce
- Pour in heavy cream and bring to a simmer; stir in Parmesan cheese until melted.
Combining Ingredients
- Add the cooked pasta to the skillet, tossing to combine, and season with salt and pepper.
- Serve warm, garnished with fresh basil.
Notes
Store leftover Spring Pasta in an airtight container in the refrigerator for about 3 days. Reheat on the stove over low heat, adding a splash of cream or water to restore its creamy texture. You can adjust the garlic and cheese according to your taste preference.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 10gSodium: 300mgFiber: 4gSugar: 6g
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