Description
Indulge in a creamy and satisfying vegetarian pasta dish with this Creamy Veggie Pasta recipe. Loaded with a variety of colorful vegetables and a luscious cream sauce, this Italian-inspired pasta is sure to become a favorite for a quick and delicious weeknight dinner.
Ingredients
Scale
Pasta:
- 12 oz pasta (penne or fettuccine)
Veggies:
- 2 tablespoons olive oil
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced into half moons)
- 1 cup broccoli florets
- 1 cup cherry tomatoes (halved)
Seasonings and Cheeses:
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese
- 1 cup heavy cream
- 1/2 cup pasta water (reserved)
- 1/4 cup chopped fresh basil or parsley (optional)
Instructions
- Cook the Pasta: Cook pasta according to package instructions, reserving 1/2 cup of pasta water. Drain and set aside.
- Sauté Veggies: In a skillet, sauté onion, then add garlic. Add bell pepper, zucchini, and broccoli. Stir in cherry tomatoes, Italian seasoning, salt, and pepper.
- Make the Sauce: Reduce heat, add cream cheese, heavy cream, and Parmesan. Adjust consistency with reserved pasta water.
- Combine and Serve: Toss cooked pasta in the sauce. Heat through and garnish with basil or parsley.
Notes
- For extra protein, add grilled chicken, shrimp, or tofu.
- Use your favorite seasonal vegetables.
- Swap heavy cream with half-and-half or plant-based alternatives for a lighter dish.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 6g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 65mg
