Creamy Summer Veggie Pasta Bowl
A delightful creamy pasta dish featuring fresh summer vegetables and a rich sauce, perfect for a light yet satisfying summer meal.
Equipment
- 1 Large skillet
- 1 Saucepan for boiling pasta
- 1 Cutting Board
Ingredients
Vegetables
- 1 medium zucchini sliced
- 1 red bell pepper chopped
- 1 cup cherry tomatoes halved
Creamy Sauce
- 1 cup heavy cream
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Pasta
- 8 oz penne pasta
- Salt to taste
- Black pepper to taste
Instructions
Preparation
- Wash and chop the zucchini, bell pepper, and cherry tomatoes.
- In a large skillet, heat olive oil over medium heat. Add zucchini and bell pepper and sauté for 5 minutes. Add cherry tomatoes and cook for another 2 minutes.
Make Sauce
- Add minced garlic to the skillet and cook until fragrant.
- Pour in heavy cream and stir, allowing it to thicken slightly.
- Stir in Parmesan cheese and lemon juice, cooking until the sauce is creamy.
Combine Ingredients
- Boil pasta according to package instructions. Drain and add to the skillet with the sauce.
- Toss the pasta with the sauce and vegetables until well combined. Season with salt and pepper to taste. Serve immediately.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
Notes
Pro Tips: Use fresh vegetables in season for the best taste. Ingredient Substitutions: Try using broccoli or asparagus instead of zucchini. How to Serve: Serve with a side of garlic bread or a fresh salad. Storage & Freshness: Best eaten fresh, but can be stored for up to 3 days. Make-Ahead Tips: Prepare the vegetables ahead of time and store until ready to use.