1/2 cup heavy whipping cream, (or half and half)

1/2 cup freshly grated parmesan cheese, or more, to taste

salt and freshly ground black pepper, to taste

1/2 cup fresh basil leaves, chopped, for garnish

Cook Pasta according to package instructions. Set aside.55:{"type":"p","text":"$56"} 57:{"type":"p","text":"Sauté Veggies: Add olive oil to a large skillet over medium high heat. Add garlic and stir for 30 seconds. Add veggies, season them with a little salt and pepper, and sauté for about 2-4 minutes, just until slightly tender. You don’t want to cook them too long. Remove to a plate."} 58:{"type":"p","text":"Sauce: Add butter to pan. Add chicken broth and cream and bring to a simmer. Stir in cheese. Season with salt and pepper, to taste. If the sauce seems too thick, add more chicken broth, cream or water, to your liking."} 59:{"type":"p","text":"Combine: Add cooked pasta and veggies to the pan then toss to combine. Top with fresh basil, if desired.\r\n

Notes

\r\nAdd Protein: Feel free to toss in cooked chicken, tofu, or sautéd shrimp."} 5a:{"type":"p","text":"Pasta: Any type of pasta will work; I am partial to bite sized pasta like penne, fafalle, ziti, or shells."} 5b:{"type":"p","text":"Gluten-free Adaptations: use gluten-free penne pasta.\r\n

Nutrition

\r\nCalories: 461kcal, Carbohydrates: 71g, Protein: 16g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 23mg, Sodium: 223mg, Potassium: 283mg, Fiber: 3g, Sugar: 3g, Vitamin A: 242IU, Vitamin C: 0.4mg, Calcium: 136mg, Iron: 1mg"} 5c:{"type":"p","text":"Nutrition information is automatically calculated, so should only be used as an approximation."} 5d:{"type":"p","text":"This article was originally published on tastesbetterfromscratch.com. Follow on

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