Ingredients:
- 12 ounces pasta (penne or spaghetti works well)
- 2 tbsps olive oil
- 2 cloves garlic, minced
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 cup peas (fresh or frozen)
- 1 cup asparagus, cut into 1-inch pieces
- ¼ cup grated Parmesan cheese
- ¼ cup fresh basil leaves, chopped
- salt and pepper to taste
- juice of 1 large lemon
- ¼ cup heavy cream (optional for a creamy version)
Instructions:
- In your Sensarte PASCA Nonstick Sauce Pan, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- Grab your Sensarte Nonstick Frying Pan Skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlc and sauté until fragrant, about 1 minute.
- Add the red and yellow bell peppers, zucchini, broccoli, and asparagus. Sauté for 5-7 minutes until the vegetables are tender-crisp.
- Add the cherry tomatoes and peas. Cook for another 2-3 minutes until heated through.
- Reduce heat to low and add the cooked pasta to the skillet. Toss to combine the pasta and vegetables evenly.
- If you prefer a creamy version, add the heavy cream at this stage and stir until well combined.
- Season with salt, pepper, and lemon juice. Toss again to coat everything evenly.
- Remove from heat and sprinkle with grated Parmesan cheese and chopped fresh basil leaves.
- Serve immediately, garnished with additional Parmesan cheese and basil if desired. Enjoy!
