Pasta Primavera

1 Tbsp Olive oil

1 red bell pepper, chopped

1 cup matchstick carrots

2 cloves garlic, minced

1 tsp Garden Herb or Seafood Seasoning

Black pepper to taste

4 Cups vegetable or chicken broth

1 1/2 cups heavy cream

16 oz Penne pasta

1 zucchini halved lengthwise and sliced

1 cup small broccoli florets

1 cup frozen peas

2 cups fresh spinach, chopped

1/2 cup freshly grated parmesan cheese.

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1. In a large skillet, heat oil over medium-high heat. Add in the pepper and carrots and sauté until crisp-tender, about 2-4 minutes.
2. Add salt, garlic, Garden Herb, and pepper, and cook for 1-2 minutes.
3. Add broth and cream and bring to a low boil. Stir in uncooked pasta, zucchini, and broccoli.
4. Reduce to medium heat and continue cooking and stirring uncovered for 5 minutes. Cover and continue cooking until the pasta is al dente (stirring occasionally).
5. Remove from heat and stir in frozen peas, spinach, and Parmesan. Cover and let it sit for 2 minutes until the peas are warmed through and the spinach is wilted.
6. Serve immediately and enjoy!

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