# What You'll Need:
→ Pasta
01 - 12 oz 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, thinly sliced
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 or Dutch oven over medium heat. Add minced garlic, sliced zucchini, diced red and yellow bell peppers, thinly sliced carrot, and snap peas. Sauté for 3 to 4 minutes until vegetables are slightly softened.
02 - Add the pasta, halved cherry tomatoes, and vegetable broth to the pot. Stir to combine and bring to a boil. Reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
03 - Stir in heavy cream, grated Parmesan, and dried Italian herbs. Simmer uncovered for 3 to 4 minutes, stirring frequently, until the sauce thickens and evenly coats the pasta and vegetables.
04 - Season with salt and black pepper to taste. Remove from heat and fold in chopped fresh basil.
05 - Plate immediately, garnishing with additional Parmesan and basil if desired.
