Description
This Creamy Vegetable Pasta is the perfect vegetarian Pasta dish. It's packed with veggies and tossed in a simple cream sauce for a lighter version of fettuccine alfredo. Plus, it all comes together in just 35 minutes!
Ingredients
Scale
- 1 package (1 lb) penne pasta
- 2 tablespoons olive oil
- 2 celery stalks, thinly sliced
- 2 whole carrots, thinly sliced
- 1/2 zucchini, cut into circles then quartered
- 1/2 yellow squash, cut into circles then quartered
- 1 red bell pepper, thinly sliced
- 1 cup chopped broccoli florets
- 2 cups chopped kale (stalk removed), chopped into pieces
- 3 tablespoons salted butter
- 1 garlic clove, minced
- 1/2 cup heavy cream
- 3/4 cup parmigiano reggiano cheese, finely shredded
- 1/4 cup pasta water from penne noodles
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Begin by boiling water and cooking the penne noodles al dente according to package. *MAKE SURE TO SAVE 1/4 CUP OF PASTA WATER BEFORE DRAINING*
- In a dutch oven or large saucepan over medium heat, add in olive oil. Allow it to heat up, then add in the vegetables, except for the Kale or Spinach. Add a pinch of salt.
- Cook the vegetables for 6 to 7 minutes with the lid on, stirring every few minutes. Add in kale or spinach and cover for 2 more minutes.
- Uncover and set dutch oven to the back of the stove, off heat.
- In a pan over medium-low heat, add in the butter. Once melted, add in garlic and cook for 30 seconds.
- Turn heat to low, and add in the heavy cream. Stir constantly for 3 minutes. You want it hot, but not boiling.
- Toss in salt and pepper and parmigiano cheese. Continue to stir until cheese melts.
- Add in a touch of pasta water, a tablespoon at a time, until it gets nice and creamy. You may only use half the pasta water.
- Toss the pasta and cream sauce into the veggies.
- Serve immediately and enjoy!
Notes
- Add in the pasta water slowly into the cream to get the desired consistency. If you add too much at once, it could get too thin!
- You want to use parmigiano reggiano cheese for this recipe or a similar fresh block cheese. Do not use pre-shredded cheese in a bag. They add an anti-caking agent to bagged cheese and it doesn't melt as well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: stovetop
- Cuisine: italian