Creamy Pasta Primavera

Packed with nutritious vegetables, this feta pasta dish is not only budget-friendly but also hearty and bursting with flavor!

Ingredients

• 12 ounces medium pasta, cooked
• 3 tablespoons butter
• 1 teaspoon garlic, minced
• 1 cup zucchini, sliced
• ½ cup chopped asparagus, trimmed and cut into thirds
• ½ cup diced bell pepper (red, yellow, or orange)
• ⅔ cup grape tomatoes or cherry tomatoes
• ½ cup petite peas
• ½ cup snow peas
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1 ½ tablespoons cornstarch
• ½ cup shredded Parmesan cheese

Directions

1. Prepare the pasta according to the package instructions until al dente, then set aside.
2. In a large skillet, melt the butter over medium heat. Once melted, add the garlic and sauté for about one minute until fragrant.
3. Add the zucchini, asparagus, and bell peppers, cooking for an additional minute. Pour in the chicken broth, bringing it to a simmer. Cook for 2-3 minutes, or until the vegetables are tender-crisp.
4. Incorporate the heavy cream, peas, and tomatoes, and let simmer for another 2-3 minutes.
5. Create a slurry by mixing the cornstarch with 1 tablespoon of broth or water. Whisk this mixture into the skillet until the sauce thickens.
6. Add the Parmesan cheese and the cooked pasta, stirring to combine. Adjust seasoning with salt and pepper to taste, then serve immediately.