Creamy Pasta Primavera (Print Version)
# Ingredients:
01 -
1/2 pound linguine pasta
02 -
1/4 cup olive oil
03 -
3 large carrots, diced into 1/2 inch pieces
04 -
1/2 head broccoli, cut into small florets
05 -
2 small zucchinis (or 1 large), cut in half lengthwise then sliced into 1/4 inch pieces
06 -
1 small red bell pepper, seeds removed, sliced into 1/4 inch strips
07 -
1 small green bell pepper, seeds removed, sliced into 1/4 inch strips
08 -
1 small orange bell pepper, seeds removed, sliced into 1/4 inch strips
09 -
2 cloves garlic, minced
10 -
1/2 cup heavy cream
11 -
1/2 cup freshly grated parmesan cheese
12 -
2 tablespoons basil paste
13 -
Salt and pepper to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add linguine pasta and cook until al dente, according to package directions.
02 -
Heat olive oil in a large non-stick skillet over medium heat. Add diced carrots to heated oil. Cook and stir for 5 minutes or until carrots are softened.
03 -
Add broccoli and zucchini to skillet. Stir and cook another 3 minutes. Then add all the bell peppers. Continue to cook and stir vegetables for another 5 minutes.
04 -
Stir in minced garlic and basil paste. Stir to combine and season with salt and pepper. Turn heat off and remove skillet from burner.
05 -
Drain water from linguine. Return linguine to the pot and add the cooked vegetables, heavy cream and Parmesan cheese. Carefully fold and stir to combine everything. Season again with salt and pepper.
06 -
Serve warm with extra basil and parmesan cheese.
# Notes:
01 -
For a lighter version, you can substitute half-and-half for the heavy cream.