Ingredients
Scale
- 12 ounces penne or bucatini pasta
- 2 tablespoons extra-virgin olive oil
- 1 large shallot
- 1 large carrot
- 1 medium zucchini
- 1 medium yellow squash
- 6 tablespoons unsalted butter
- ¾ cup freshly grated Parmesan cheese
- ½ cup whole milk
- Dried basil
- Garlic powder
- Sea salt
- Black pepper
- Sun-dried tomatoes
- Cherry tomatoes
Instructions
- Cook pasta in salted boiling water until al dente; drain and set aside.
- Sauté sliced shallots and carrots in one tablespoon of olive oil for about five minutes until softened; transfer to a plate.
- In the same skillet, add remaining olive oil and cook zucchini and squash until golden brown; transfer to the plate.
- Melt butter in the skillet over medium heat; whisk in Parmesan cheese, milk, basil, garlic powder, salt, and pepper until smooth.
- Stir in sun-dried and cherry tomatoes; warm through before removing from heat.
- Combine cooked pasta and sautéed vegetables with the sauce; toss until evenly coated.
- Serve hot with additional Parmesan and fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 45mg