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Ingredients
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Pasta and Vegetables
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add bell peppers, zucchini, and carrots. Cook for about 5-7 minutes until vegetables are tender.
- 3
Add Spinach and Cherry Tomatoes
Stir in spinach and cherry tomatoes. Cook for another 2-3 minutes until spinach wilts and tomatoes soften.
- 4
Make the Cream Sauce
Pour in the heavy cream, add grated Parmesan cheese, salt, and black pepper. Stir well to combine and bring the sauce to a gentle simmer.
- 5
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet and toss to coat the pasta evenly with the sauce and vegetables. Cook for an additional 2 minutes until heated through.
- 6
Serve
Serve immediately, garnished with additional Parmesan cheese if desired.