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Creamy Vegetable Pasta

Creamy vegetable pasta in a white bowl with parmesan cheese in background.
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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

  • 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

  1. 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*
  2. 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.
  3. 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.
  4. Uncover and set dutch oven to the back of the stove, off heat.
  5. In a pan over medium-low heat, add in the butter. Once melted, add in garlic and cook for 30 seconds.
  6. Turn heat to low, and add in the heavy cream. Stir constantly for 3 minutes. You want it hot, but not boiling.
  7. Toss in salt and pepper and parmigiano cheese. Continue to stir until cheese melts.
  8. 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.
  9. Toss the pasta and cream sauce into the veggies.
  10. Serve immediately and enjoy!

Equipment

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.

Find it online: https://simplymadeeats.com/3915/penne-primavera/