Ingredients
Vegetables
- 1 red bell pepper, chopped
- 1 small zucchini, halved lengthwise and sliced
- 1 cup carrot matchsticks
- 1 cup small broccoli florets
- 2 cups chopped fresh spinach
- 1 cup frozen peas
Seasonings and Herbs
- 1½ teaspoons salt
- 2 cloves garlic, finely minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon pepper
Liquids
- 1 tablespoon oil
- 3 cups low-sodium vegetable broth
- 1½ cups heavy whipping cream
Pasta and Cheese
- 4½ cups dry penne pasta (13 oz or 375 g)
- ½ cup grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat the oil in a large saucepan over medium-high heat. Add the chopped red bell pepper, sliced zucchini, and carrot matchsticks. Sauté for about 3 to 4 minutes until the vegetables are crisp-tender.
- Add Seasonings: Stir in the salt, finely minced garlic, Italian seasoning, and pepper. Cook for 1 minute to release the garlic aroma.
- Simmer Soup Base and Pasta: Pour in the low-sodium vegetable broth and heavy whipping cream. Bring the mixture to a simmer. Stir in the uncooked penne pasta and the broccoli florets evenly.
- Cook Pasta Covered: Cover the saucepan, reduce the heat to medium-low, and cook for 8 to 10 minutes. Stir often to prevent sticking and cook until the pasta is al dente.
- Finish with Greens and Cheese: Remove the pan from heat. Stir in the chopped fresh spinach, frozen peas, and grated Parmesan cheese. Cover and let sit for 2 minutes so the peas warm through and the spinach wilts.
- Season to Taste and Serve: Taste the dish and adjust seasonings if needed. Serve hot as a wholesome main course.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- You can use any short pasta shape instead of penne, such as rigatoni or fusilli.
- Ensure to stir frequently while cooking pasta to prevent it sticking to the bottom of the pan.
- Fresh vegetables can be swapped seasonally—try asparagus or snap peas.
- To make it vegetarian, use vegetable broth as specified and ensure Parmesan is vegetarian-friendly or substitute with a plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
