Name: Easy Creamy Veggie Pasta
Ingredients: 12 oz (340g) Pasta: Your favorite shape like penne, fusilli, rotini, or farfalle works best as they hold the creamy sauce well. Whole wheat or gluten-free pasta can also be used.; 1 tablespoon Olive Oil: Extra virgin olive oil for sautéing the vegetables, adding a touch of fruity flavor.; 1 medium Onion: Finely chopped, forms the aromatic base of the sauce. Yellow or white onions are ideal.; 2 cloves Garlic: Minced, for that essential savory punch. Adjust to your garlic preference.; 1 Red Bell Pepper: Cored, seeded, and sliced or diced. Adds sweetness and a vibrant color.; 1 Yellow or Orange Bell Pepper: Cored, seeded, and sliced or diced. Contributes more sweetness and visual appeal.; 1 medium Zucchini: Diced or sliced into half-moons. Adds a subtle, fresh flavor and tender texture.; 1 cup Broccoli Florets: Cut into small, bite-sized pieces. Adds a lovely green and a dose of nutrients.; 1 cup Cherry Tomatoes: Halved or quartered if large. They burst with juicy sweetness when cooked.; 1/2 cup Vegetable Broth: Low sodium is preferred, used to deglaze the pan and thin the sauce.; 8 oz (225g) Cream Cheese: Full-fat, softened and cut into cubes for easier melting and ultimate creaminess.; 1/2 cup Heavy Cream or Half-and-Half: Adds richness and helps create a smooth sauce. For a lighter version, milk can be used, but the sauce will be less decadent.; 1/2 cup Grated Parmesan Cheese: Freshly grated is best for melting and flavor. Plus extra for serving.; 1/4 cup Fresh Parsley: Chopped, for garnish and a touch of freshness.; 1 teaspoon Dried Italian Herbs: Or a mix of dried oregano, basil, and thyme.; Salt and Black Pepper: To taste. Remember pasta water will be salted.

Ingredients

Scale

12 oz (340g) Pasta: Your favorite shape like penne, fusilli, rotini, or farfalle works best as they hold the creamy sauce well. Whole wheat or gluten-free pasta can also be used.
1 tablespoon Olive Oil: Extra virgin olive oil for sautéing the vegetables, adding a touch of fruity flavor.
1 medium Onion: Finely chopped, forms the aromatic base of the sauce. Yellow or white onions are ideal.
2 cloves Garlic: Minced, for that essential savory punch. Adjust to your garlic preference.
1 Red Bell Pepper: Cored, seeded, and sliced or diced. Adds sweetness and a vibrant color.
1 Yellow or Orange Bell Pepper: Cored, seeded, and sliced or diced. Contributes more sweetness and visual appeal.
1 medium Zucchini: Diced or sliced into half-moons. Adds a subtle, fresh flavor and tender texture.
1 cup Broccoli Florets: Cut into small, bite-sized pieces. Adds a lovely green and a dose of nutrients.
1 cup Cherry Tomatoes: Halved or quartered if large. They burst with juicy sweetness when cooked.
1/2 cup Vegetable Broth: Low sodium is preferred, used to deglaze the pan and thin the sauce.
8 oz (225g) Cream Cheese: Full-fat, softened and cut into cubes for easier melting and ultimate creaminess.
1/2 cup Heavy Cream or Half-and-Half: Adds richness and helps create a smooth sauce. For a lighter version, milk can be used, but the sauce will be less decadent.
1/2 cup Grated Parmesan Cheese: Freshly grated is best for melting and flavor. Plus extra for serving.
1/4 cup Fresh Parsley: Chopped, for garnish and a touch of freshness.
1 teaspoon Dried Italian Herbs: Or a mix of dried oregano, basil, and thyme.
Salt and Black Pepper: To taste. Remember pasta water will be salted.

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Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (tender but still slightly firm to the bite). Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside. Tossing it with a tiny drizzle of olive oil can prevent sticking if it will sit for a while.
Sauté Aromatics: While the pasta is cooking, heat the 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Cook the Hardy Vegetables: Add the sliced/diced bell peppers and broccoli florets to the skillet. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften but still retain some crispness. These vegetables take a bit longer to cook through.
Add Softer Vegetables: Stir in the diced zucchini and halved cherry tomatoes. Cook for another 3-4 minutes, until the zucchini is tender-crisp and the tomatoes begin to soften and release their juices.
Create the Sauce Base: Pour in the 1/2 cup of vegetable broth, scraping up any browned bits from the bottom of the pan (this is called deglazing and adds flavor). Bring to a gentle simmer.
Melt in the Creaminess: Reduce the heat to low. Add the cubed cream cheese, stirring gently until it melts completely and incorporates into the broth, forming a creamy base.
Enrich the Sauce: Slowly pour in the heavy cream (or half-and-half), stirring continuously until the sauce is smooth. Stir in the 1/2 cup of grated Parmesan cheese and the dried Italian herbs. Continue to stir until the Parmesan is melted and the sauce is well combined.
Season and Combine: Season the sauce with salt and black pepper to your taste. Remember the pasta water and Parmesan cheese already contain salt, so taste before adding too much.
Bring it all Together: Add the cooked pasta to the skillet with the creamy vegetable sauce. Toss gently to coat all the pasta evenly. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon or two at a time, until it reaches your desired consistency. The starchy pasta water helps the sauce cling to the pasta beautifully.
Serve Warm: Stir in most of the chopped fresh parsley, reserving some for garnish. Serve the Easy Creamy Veggie Pasta immediately, garnished with extra grated Parmesan cheese and the remaining fresh parsley.

Nutrition

Serving Size: one normal portion
Calories: 550