Creamy Veggie Pasta

Ingredients

• 16 ounce pasta
• 2 tablespoons olive oil
• 2 teaspoon minced garlic
• 1 medium red onion (sliced)
• 1 medium red bell pepper (sliced)
• 1 medium zucchini. Sliced
• 1 cup carrot (cut into thin strips)
• 1 cup frozen yellow corn (thawed)
• 2 cups fresh broccoli
• 1 teaspoon dried Italian seasonings
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon all-purpose flour
• 1 ½ cups heavy cream
• 1 ½ cups whole milk
• 1 tablespoon fresh lemon juice
• ¾ cup parmesan cheese (shredded)
• Chopped parsley (to garnish)

Steps

1. 1

   Cook the pasta in salted water according to the package instructions. Drain the water and set the pasta aside.

2. 2

   Heat a large skillet with oil over medium heat. Add the minced garlic and cook for a minute.

3. 3

   Add the first batch of veggies: onion, bell pepper, and zucchini. Cook for 2-3 minutes until slightly softened.

4. 4

   Add the remaining veggies: carrot, corn, and broccoli. Cook for 3-5 minutes until all the veggies are tender.

5. 5

   Sprinkle the flour over the veggies and mix it in. Stir in the heavy cream and milk, then cook for 3-5 minutes until the sauce thickens slightly.

6. 6

   Stir in the Parmesan cheese and allow the sauce to simmer for a couple of minutes until it thickens further.

7. 7

   Add the cooked pasta to the skillet and toss until everything is well combined and coated in the creamy sauce.

8. 8

   Once done, garnish the creamy veggie pasta with freshly chopped parsley.