Vegetable Pasta with Garlic Bread

Step 1

Bring a large pot of salted water to a boil. Add the 8 oz penne and cook until al dente, about 11 minutes. Reserve 1/2 cup pasta water, then drain.

Step 2

While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the 2 cups broccoli florets and 1 sliced zucchini, cook until crisp-tender, about 5 minutes.

Step 3

Add the 1 diced yellow bell pepper and 1 cup cherry tomatoes to the skillet. Cook until tomatoes soften, about 3 minutes.

Step 4

Pour in the 1 cup heavy cream and bring to a gentle simmer. Cook until slightly thickened, about 2 minutes.

Step 5

Add the drained penne to the skillet and toss to coat. If too thick, add reserved pasta water a splash at a time until saucy.

Step 6

Season with salt, pepper, and red pepper flakes to taste. Stir in the 2 tbsp chopped parsley.

Step 7

Serve the pasta with 4 slices of garlic bread, warmed according to package directions.