Creamy Pasta Primavera with Parmesan

Penne loaded with tender-crisp zucchini, asparagus, peppers, peas and sweet tomatoes in a light, garlicky Parmesan cream sauce. A colorful meatless night everyone likes.

Ingredients

• 12 oz penne
• 3 tbsp butter
• 3 garlic cloves, minced
• 1 zucchini, sliced
• ½ lb asparagus, in 2-inch pieces
• 1 bell pepper, diced
• 1 cup vegetable broth
• 1 cup heavy cream
• ¾ cup frozen peas
• 1 cup grape tomatoes, halved
• ½ cup grated Parmesan
• a handful of basil, torn

From your pantry: 1 tbsp cornstarch, ½ tsp salt, ¼ tsp pepper, pinch of red pepper flakes.

Instructions

1. Cook the penne in salted water until al dente; drain.
2. Melt the butter in a large skillet over medium heat and cook the garlic until fragrant, 1 minute. Add the zucchini, asparagus and pepper and cook 2 minutes.
3. Pour in the broth and simmer until the vegetables are tender-crisp, 2 to 3 minutes.
4. Stir in the cream, peas and tomatoes and simmer 2 minutes. Mix the cornstarch with 1 tbsp water, whisk it in and simmer until the sauce thickens, about 1 minute.
5. Stir in the Parmesan, salt, pepper and pepper flakes, then toss with the pasta. Top with basil and more Parmesan.

Tip: Swap in whatever vegetables are in season or in your crisper, such as broccoli, mushrooms or spinach. Just cut them about the same size so they cook evenly.

Nutrition per serving

Good for

Adapted from Spend With Pennies.

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