Recipe of Pasta Primavera

Ingredients:

• 12 ounces pasta (penne or spaghetti works well)
• 2 tbsps olive oil
• 2 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 cup peas (fresh or frozen)
• 1 cup asparagus, cut into 1-inch pieces
• ¼ cup grated Parmesan cheese
• ¼ cup fresh basil leaves, chopped
• salt and pepper to taste
• juice of 1 large lemon
• ¼ cup heavy cream (optional for a creamy version)

Instructions:

• In your SENSARTE PASCA Nonstick Sauce Pan, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.

• Grab your SENSARTE Nonstick Frying Pan Skillet, heat 2 tablespoons of olive oil over medium heat.

• Add the minced garlic and sauté until fragrant, about 1 minute.

• Add the red and yellow bell peppers, zucchini, broccoli, and asparagus. Sauté for 5-7 minutes until the vegetables are tender-crisp.

• Add the cherry tomatoes and peas. Cook for another 2-3 minutes until heated through.

• Reduce heat to low and add the cooked pasta to the skillet. Toss to combine the pasta and vegetables evenly.

• If you prefer a creamy version, add the heavy cream at this stage and stir until well combined.

• Season with salt, pepper, and lemon juice. Toss again to coat everything evenly.

• Remove from heat and sprinkle with grated Parmesan cheese and chopped fresh basil leaves.

• Serve immediately, garnished with additional Parmesan cheese and basil if desired. Enjoy!