▢1 ½ tablespoons cornstarch
▢½ cup parmesan cheese shredded
Instructions
Cook pasta al dente according to package directions and set aside.
In a large skillet add butter and melt over medium heat. Add garlic and cook until fragrant, about one minute.
Add zucchini, asparagus, peppers and cook 1 minute more. Add broth, bring to a simmer and let cook 2-3 minutes or until vegetables are tender-crisp.
Stir in heavy cream, peas and tomatoes and simmer an additional 2-3 minutes.
Make a slurry by combining cornstarch with 1 tablespoon of broth or water. Whisk the cornstarch into the pan until the sauce thickens.
Stir in parmesan and pasta. Season with salt & pepper to taste. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a little milk to thin out the sauce.
