Ingredients
Equipment
Method
Cook the pasta
- Bring a large pot of salted boiling water to a boil, then cook the penne pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
Sauté the vegetables and build the sauce
- Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling. Add the yellow onion and cook for 3–4 minutes until softened, stirring to coat.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Keep it moving so it doesn’t brown.
- Add the broccoli, zucchini, and asparagus, then sauté for 5–6 minutes until the vegetables are crisp-tender and brightly colored. Toss occasionally for even cooking.
- Add the cherry tomatoes and cook for 2 minutes until they begin to soften. Stir gently so the vegetables stay intact.
- Pour in the heavy cream and stir in the Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Simmer over medium-low heat for 3 minutes until slightly thickened.
- Whisk in the freshly grated Parmesan cheese until the sauce becomes smooth and creamy. Reduce heat if needed to prevent separation.
- Fold in the baby spinach and cook for 1 minute until wilted. Stir just until the leaves darken.
Combine and serve
- Combine the cooked penne pasta with the sauce, adding a splash of reserved pasta water if needed to create a silky coating. Toss until every piece is evenly coated.
- Serve immediately with chopped fresh parsley and generous Parmesan shavings. Plate while the sauce is hot and creamy.
Notes
Pro tip: Add pasta water a little at a time to adjust thickness—stop when the sauce clings smoothly to the penne. Refrigerate leftovers in a covered container for up to 3 days; rewarm gently with a splash of water or cream to loosen. Freezing isn’t recommended because the cream sauce can separate. For a lighter option, swap heavy cream for half-and-half and reduce the Parmesan slightly, then add more pasta water to keep the coating silky.