Pasta Primavera with Lemon Basil Cream Sauce

This vibrant Pasta Primavera combines traditional Italian flavors with a light and creamy lemon basil sauce. It's a delightful dish that showcases fresh seasonal vegetables, offering a perfect balance of textures and colors. Ideal for a quick dinner or a special gathering, this recipe is vegetarian-friendly and boasts a refreshing twist on the classic pasta dish.

Ingredients:

• 8 oz fettuccine pasta
• 1 cup broccoli florets
• 1 cup bell peppers (red and yellow), sliced
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 lemon (zest and juice)
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add broccoli, bell peppers, and zucchini to the skillet. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
4. Stir in the cherry tomatoes and cook for another 2 minutes.
5. In a separate bowl, whisk together the heavy cream, lemon zest, lemon juice, and chopped basil. Season with salt and pepper.
6. Pour the lemon basil cream sauce over the sautéed vegetables and stir to combine. Let it simmer for a few minutes until heated through.
7. Add the cooked fettuccine to the skillet and toss until well coated with the sauce.
8. Serve warm, garnished with grated Parmesan cheese and additional fresh basil if desired.