Vegetable Pasta with Garlic Bread

Ingredients

• 8 oz penne pasta
• 2 cups broccoli florets
• 1 medium zucchini
• 1 medium yellow bell pepper
• 1 cup cherry tomatoes
• 1 cup heavy cream
• 4 slices garlic bread
• 2 tbsp parsley

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 8 oz penne and cook until al dente, about 11 minutes. Reserve 1/2 cup pasta water, then drain.

2. 2

   While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the 2 cups broccoli florets and 1 sliced zucchini, cook until crisp-tender, about 5 minutes.

3. 3

   Add the 1 diced yellow bell pepper and 1 cup cherry tomatoes to the skillet. Cook until tomatoes soften, about 3 minutes.

4. 4

   Pour in the 1 cup heavy cream and bring to a gentle simmer. Cook until slightly thickened, about 2 minutes.

5. 5

   Add the drained penne to the skillet and toss to coat. If too thick, add reserved pasta water a splash at a time until saucy.

6. 6

   Season with salt, pepper, and red pepper flakes to taste. Stir in the 2 tbsp chopped parsley.

7. 7

   Serve the pasta with 4 slices of garlic bread, warmed according to package directions.

Tools you’ll need

• large pot
• large skillet
• colander
• knife
• cutting board

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