Creamy Cheese and Vegetable Pasta
Rich, indulgent, and loaded with fresh veggies, this Creamy Cheese and Vegetable Pasta is the perfect harmony of comfort and nutrition. Featuring tender penne pasta coated in a velvety sauce made with heavy cream, Parmesan, and mozzarella, it delivers all the cheesy goodness your taste buds crave. Vibrant bell peppers, zucchini, broccoli, and juicy cherry tomatoes add bursts of color, flavor, and healthful nutrients to every bite. With fragrant garlic and fresh basil elevating the dish, this recipe is a quick 35-minute wonder that's ideal for busy weeknights or weekend indulgence. Serve up this irresistible, creamy pasta and let everyone savor the hearty satisfaction of a comforting bowl packed with garden-fresh flavors. Keywords: creamy pasta recipe, vegetable pasta, cheese pasta, easy weeknight dinner, penne pasta recipes.
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 large Bell pepper, chopped
- 1 medium Zucchini, chopped
- 2 cups Broccoli florets
- 1 cup Cherry tomatoes, halved
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. 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.
Add the chopped bell pepper, zucchini, and broccoli florets to the skillet. Sauté for about 5-7 minutes, until the vegetables are tender but still crisp.
Stir in the halved cherry tomatoes and cook for an additional 2 minutes.
Reduce the heat to low and pour in the heavy cream. Stir until well combined and heated through, about 2 minutes.
Gradually add the Parmesan and mozzarella cheese, stirring constantly until the cheese is melted and the sauce is smooth.
Season the sauce with salt and black pepper to taste.
Add the cooked penne pasta to the skillet and toss to coat the pasta evenly with the sauce and vegetables.
Sprinkle the chopped fresh basil over the pasta, mix well, and serve immediately.
Nutrition Facts
Calories |
3098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3408 mg | 148% | |
| Total Carbohydrate | 287.6 g | 105% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 17.0 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1904 mg | 146% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2113 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
