Ingredients
Units
Scale
For the Pasta
- 1/2 pound Sugar Snap Peas
- 1 medium Orange Bell Pepper
- 1 cup Cherry Tomatoes, halved
- 1 cup small Broccoli Florets
- 12 ounces Rigatoni
- 1 gallon of Water
For the Sauce
- 1 1/2 cups Heavy Cream
- 6 Tbsp Unsalted Butter
- 1 cup shaved Parmesan Cheese
- 2 cloves Garlic, chopped
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 3 tsp Lemon Zest
- 1 Tbsp chopped Fresh Dill
- 1 Tbsp chopped Fresh Chives
Instructions
- Prepare the veggies. Cut the ends off the sugar snap peas, cut cherry tomatoes in half, and chop bell pepper. If the broccoli florets are large, cut them into smaller pieces.
- In a large nonstick skillet on medium heat, melt the butter. Once the butter is melted, add the heavy cream and whisk to incorporate.
- While you cook the sauce, put a large pot of water on to boil for the rigatoni.
- Continue to cook the sauce while waiting for the water to boil (if the sauce is bubbling a lot, turn the heat down to medium low).
- Add the 2 tsp of salt, 1/2 tsp of black pepper, and 2 cloves of garlic.
- Stir the sauce, and add the 1 cup of parmesan cheese.
- If the water for the rigatoni is boiling, add the pasta and cook until al dente, about 5 to 6 minutes.
- While the pasta boils, add the lemon zest to the sauce and stir.
- Add the lemon zest to the sauce and stir.
- Next, add the vegetables to the sauce and stir them in to let them cook just a touch (they should still be crunchy when the dish is ready to serve).
- Drain the pasta and add it to the sauce, stirring to make sure the sauce coats the pasta.
- Add the chopped fresh chives and dill, and serve.
Notes
Be sure not to overcook the vegetables so they stay crunchy.
Another type of pasta may be used in place of rigatoni, but a shorter noodle is easier to eat.
There are many other veggies that would be great in this recipe, see the post for more variations.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Easy Weeknight Dinners
Nutrition
- Serving Size: 1
- Calories: 617
- Sugar: 8
- Sodium: 1661
- Fat: 57
- Saturated Fat: 35
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 17
- Fiber: 4
- Protein: 13
- Cholesterol: 168