Creamy Pasta Primavera (Print Version)

# Ingredients:

01 - 12 oz pasta (penne, fettuccine, or your choice)
02 - 1 tablespoon olive oil
03 - 1 cup broccoli florets
04 - 1 cup sliced bell peppers
05 - 1/2 cup sliced carrots
06 - 1/2 cup cherry tomatoes, halved
07 - 1 zucchini, sliced
08 - 2 cloves garlic, minced
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 cup heavy cream
12 - 1/2 cup grated Parmesan cheese
13 - 1 tablespoon butter
14 - 2 tablespoons chopped fresh basil (optional)

# Instructions:

01 - Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add broccoli, carrots, and bell peppers. Cook for 4–5 minutes until slightly tender.
03 - Add zucchini, cherry tomatoes, and garlic. Cook for another 3–4 minutes until all vegetables are tender.
04 - Stir in butter and heavy cream. Bring to a simmer, then add Parmesan cheese. Stir until melted and sauce is creamy. Season with salt and pepper.
05 - Add cooked pasta to the skillet and toss to combine. Use reserved pasta water to thin the sauce if needed.
06 - Garnish with fresh basil if desired and serve warm.

# Notes:

01 - Use seasonal vegetables for variety and freshness.
02 - Substitute half-and-half for a lighter sauce.
03 - Add grilled chicken or shrimp for extra protein.