Pasta Primavera

Ingredients

• 1 lb penne
• 2 tablespoons olive oil
• 1 small zucchini, sliced into half-moons
• 1 small yellow squash, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/2 cup heavy cream or vegetable broth
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. 1Cook the penne in salted boiling water until al dente, about 10 to 11 minutes, reserving 1/2 cup of pasta water before draining.
2. 2While the pasta cooks, heat the olive oil in a large skillet over medium-high heat and add the broccoli and bell pepper, cooking for 3 minutes.
3. 3Add the zucchini and squash and cook for another 3 to 4 minutes until the vegetables are crisp-tender.
4. 4Stir in the garlic and cherry tomatoes and cook for 1 minute more until fragrant.
5. 5Pour in the heavy cream or broth and Parmesan, stirring until slightly thickened, then season with salt, pepper, and red pepper flakes if using.
6. 6Add the drained penne to the skillet and toss well, loosening with reserved pasta water as needed, then serve topped with extra Parmesan.

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