Pasta and Veggies with Creamy Garlic Sauce
Indulge in the ultimate comfort food with this Pasta and Veggies with Creamy Garlic Sauce recipe, a perfect blend of flavors and textures that will satisfy every craving. This dish combines tender pasta (penne or fettuccine) with a medley of vibrant veggies—broccoli, red bell pepper, zucchini, and spinach—sautéed to perfection. All of this goodness is enveloped in a luxuriously creamy garlic Parmesan sauce that's seasoned with Italian herbs for a rich, aromatic finish. Ready in just 40 minutes, this quick and easy recipe is perfect for weeknight dinners and will impress vegetarians and pasta lovers alike. Serve it up with extra Parmesan for an irresistible, family-friendly meal that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 12 oz Pasta (penne or fettuccine recommended)
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 1.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 2 tbsp Unsalted butter
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Italian seasoning
- 1.5 cups Broccoli florets (fresh or frozen)
- 1 Red bell pepper, thinly sliced
- 1 Zucchini, thinly sliced
- 2 cups Spinach leaves
- 4 quarts Water (for boiling pasta)
- 1 tbsp Salt (for boiling pasta)
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Add the broccoli, bell pepper, and zucchini to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp. Add the spinach leaves in the last 2 minutes of cooking and stir until wilted. Remove the vegetables from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the heavy cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and Italian seasoning. Let the sauce cook for 3-4 minutes, stirring frequently, until it thickens slightly.
Return the cooked vegetables to the skillet and stir to coat them in the sauce.
Add the cooked pasta to the skillet and toss everything together to combine. Cook for 1-2 minutes until the pasta is warmed through and evenly coated in the creamy sauce.
Taste and adjust the seasonings as needed. Serve hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.0 g | 258% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 10606 mg | 461% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 15.6 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1167 mg | 90% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1952 mg | 42% | |
*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.
