Seasonal Pasta Recipe
Rich and creamy penne pasta made with the freshest ingredients.
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Ingredients
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Pasta
Creamy Sauce
Seasonal Vegetables
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring salted water (1 tablespoon of salt) to a rolling boil.
- 2
Cook Pasta
Add the penne pasta (400 g) to the boiling water and cook according to package instructions until al dente. Drain and set aside.
Making Creamy Sauce
- 3
Sauté Garlic
In a large skillet, heat olive oil (2 tablespoons) over medium heat. Add minced garlic (3 cloves) and sauté for about 1 minute until fragrant.
- 4
Add Cream
Pour in the heavy cream (250 ml) and stir, bringing it to a gentle simmer.
- 5
Incorporate Cheese
Gradually add grated Parmesan cheese (100 g) while stirring continuously until melted and smooth.
- 6
Season Sauce
Stir in chopped fresh basil (1 tablespoon), salt (0.5 tsp), and black pepper (0.5 tsp) into the sauce. Mix well.
Combining Ingredients
- 7
Add Vegetables
Add halved cherry tomatoes (200 g), diced zucchini (1 medium), and diced bell pepper (1 medium) to the sauce. Stir to combine and cook for another 3-4 minutes until the vegetables are tender.
- 8
Mix in Pasta
Add the cooked penne pasta to the skillet and toss until the pasta is evenly coated with the creamy sauce and mixed with the vegetables.
Serving
- 9
Plate and Garnish
Serve the seasonal pasta warm, garnished with additional grated Parmesan cheese and fresh basil if desired.
