Ingredients:

  • 1 pound (450g) pasta (penne, farfalle, or fusilli recommended)
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 1 yellow bell pepper, seeded and chopped (about 1 cup)
  • 1 zucchini, chopped (about 1 ½ cups)
  • 1 yellow squash, chopped (about 1 ½ cups)
  • 1 cup (150g) broccoli florets
  • 1 cup (150g) asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup (75g) frozen peas (thawed)
  • 1/2 cup (120ml) vegetable broth (or chicken broth for non-vegetarians)
  • 1/4 cup (60ml) heavy cream (optional, for added richness. Can substitute with plant-based cream)
  • 1/4 cup (packed) fresh basil leaves, chopped
  • 1/4 cup (packed) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving (optional)
  • Red pepper flakes (optional, for a touch of heat)

Instructions:

  1. Boil pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute, until fragrant.
  3. Add bell peppers, zucchini, and yellow squash to the skillet. Cook until slightly tender, about 5-7 minutes.
  4. Add broccoli florets and asparagus. Cook until bright green and slightly tender-crisp, about 3-5 minutes.
  5. Stir in thawed peas and vegetable broth. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to slightly thicken.
  6. Stir in heavy cream (if using) and heat through. Season with salt and pepper to taste.
  7. Add drained pasta to the skillet with the vegetables and sauce. Toss well to combine, adding a little reserved pasta water if needed to create a creamy consistency.
  8. Stir in fresh basil and parsley.
  9. Serve immediately, garnished with grated Parmesan cheese and red pepper flakes (if desired).