Description
A light and creamy pasta dish packed with fresh spring vegetables, perfect for a quick weeknight dinner.
Ingredients
Pasta and Vegetables
- 8 oz pasta (e.g., penne or fettuccine)
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup snap peas, trimmed
- 1 cup broccoli florets
- 2 cloves garlic, minced
Sauce Ingredients
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs (e.g., basil or parsley) for garnish
Instructions
Cooking Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Sautéing Vegetables
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute.
- Add the asparagus, snap peas, and broccoli to the skillet. Sauté until the veggies are tender, about 5-7 minutes.
Making the Sauce
- Lower the heat and stir in the heavy cream, followed by the Parmesan cheese. Mix until creamy.
- Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
Serving
- Serve warm, garnished with fresh herbs.
Notes
Serve straight from the skillet or transfer to a warm serving bowl. A small toss with extra olive oil or a quick squeeze of lemon brightens the flavors. Add a simple green salad on the side or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Italian