A celebration of seasonal produce and the ease of preparing a quick weeknight dinner, bursting with vibrant colors and flavors.
Ingredients
Scale:
12 ounces Pasta (spaghetti or fettuccine)
3 tablespoons Olive oil
4 cloves Garlic, minced
1 cup Bell peppers, sliced
1 medium Zucchini, sliced
1 cup Cherry tomatoes, halved
1 medium Carrot, julienned
½ cup Parmesan cheese, grated
Salt and pepper to taste
½ cup Heavy cream (optional for creaminess)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
Add the sliced bell peppers, zucchini, cherry tomatoes, and carrot to the skillet. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender and vibrant in color.
If using, pour in the heavy cream and stir to combine. Allow it to simmer for an additional 2-3 minutes until slightly thickened.
Combine the cooked pasta with the sautéed vegetables and sauce in the skillet. Toss everything together, adding salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese and a drizzle of olive oil if desired.
