# Components:
→ Pasta
01 - 12 ounces penne or fusilli pasta
→ Vegetables
02 - 1 medium zucchini, sliced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup snap peas, trimmed and halved
07 - 1 medium carrot, sliced thin
08 - 2 cloves garlic, minced
→ Sauce
09 - 2 tablespoons olive oil
10 - 3 cups vegetable broth
11 - 1 cup heavy cream
12 - ¾ cup grated Parmesan cheese
13 - ½ teaspoon dried Italian herbs
14 - Salt and black pepper to taste
→ Garnish
15 - 2 tablespoons chopped fresh basil
16 - Extra grated Parmesan cheese, optional
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add garlic, zucchini, bell peppers, carrot, and snap peas. Sauté for 3 to 4 minutes until vegetables soften slightly.
02 - Add pasta, cherry tomatoes, and vegetable broth to the pot. Stir to combine. Bring to a boil, then reduce to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
03 - Stir in heavy cream, Parmesan cheese, and dried Italian herbs. Simmer uncovered for 3 to 4 minutes, stirring frequently, until the sauce thickens and coats the pasta and vegetables evenly.
04 - Season with salt and black pepper to your preference. Remove from heat and fold in chopped fresh basil.
05 - Dish warm, garnished with extra Parmesan cheese and basil if desired.
