From craving to table
Instructions
- 1
Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
- 2
While pasta cooks, heat olive oil in a large skillet over medium heat. Add the red onion and sauté for 2-3 minutes until softened.
- 3
Add garlic, bell pepper, squash, zucchini, and broccoli. Cook, stirring, for about 5-6 minutes until vegetables are tender-crisp.
- 4
Stir in cherry tomatoes and peas. Cook for 2 more minutes until tomatoes are slightly softened.
- 5
Reduce heat to low. Pour in the heavy cream and grated Parmesan. Stir until the cheese melts and the sauce thickens slightly.
- 6
Season with salt, pepper, and crushed red pepper flakes (if using).
- 7
Add cooked pasta to the skillet and toss to coat in the creamy sauce and vegetables.
- 8
Remove from heat, sprinkle with fresh basil, and serve immediately.