Creamy Parmesan Pasta with Vegetables
Indulge in the ultimate comfort food with this Creamy Parmesan Pasta with Vegetables, a delightful blend of rich, cheesy goodness and vibrant garden-fresh flavors. Perfectly al dente pasta—like fettuccine or penne—is tossed in a luxuriously smooth Parmesan cream sauce made with garlic-infused butter and olive oil. A medley of tender yet crisp vegetables, including carrots, zucchini, and broccoli, adds a burst of color, texture, and nutrition to every bite. With just 30 minutes from start to finish, this quick and easy recipe is ideal for busy weeknights, yet elegant enough to impress at your next dinner party. Finish with a sprinkle of fresh parsley and optional red pepper flakes for a touch of heat, and you’ve got a comforting dish that’s equal parts hearty and wholesome.
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Recipe Information
Ingredients
- 12 oz pasta (such as fettuccine or penne)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 large carrot, diced
- 1 medium zucchini, diced
- 1.5 cups broccoli florets
- 1.25 cups heavy cream
- 1 cup grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
While the pasta cooks, heat butter and olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
Stir in the diced carrots, zucchini, and broccoli florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Reduce the heat to low and pour in the heavy cream. Stir to combine.
Add the grated Parmesan cheese, salt, black pepper, and optional red pepper flakes. Continue stirring until the cheese has melted and the sauce is smooth and creamy.
If the sauce is too thick, stir in a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce.
Taste and adjust seasonings if needed. Remove the skillet from heat.
Serve the pasta warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 12.8 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1065 mg | 82% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1015 mg | 22% | |
*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.
