Pasta Primavera

Ingredients

• 12 oz (340 g) pasta (penne, fettuccine, or spaghetti)
• 2 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, minced
• 1 small zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1/2 cup frozen peas (optional)
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream or half-and-half (optional for creamier sauce)
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup of the pasta water.
2. Sauté vegetables:
   In a large skillet, heat olive oil and butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
   Add broccoli, carrots, and bell peppers. Sauté for 4–5 minutes until they begin to soften.
   Then add zucchini, squash, cherry tomatoes, and peas. Cook another 3–4 minutes until tender-crisp.
3. Combine pasta and sauce:
   Add the cooked pasta to the skillet. Stir in Parmesan and a splash of reserved pasta water to make a light sauce.
   For a creamier version, add the heavy cream now and toss until well coated.
4. Season and serve:
   Taste and season with salt and pepper. Garnish with fresh basil or parsley and extra Parmesan.

Tips

• For added protein, toss in grilled chicken or shrimp.
• You can use whatever vegetables are in season — asparagus, spinach, or mushrooms work great!
• For a lemony twist, add 1 tsp of lemon zest before serving.