Rotini Primavera | ZEST Digital Magazine

Ingredients

• 10 ounces rotini
• 1 large orange or yellow bell pepper, cut into 3/4-inch pieces
• 3 medium zucchini, quartered lengthwise and sliced
• 1 pint grape tomatoes, halved lengthwise
• 1/4 cup olive oil
• 1/4 cup onion, chopped
• 3 to 4 cloves garlic, very finely chopped
• 1/2 cup low-sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1/4 cup heavy cream
• 1/4 cup chiffonade of fresh basil (see below)
• Pasta water (if needed)
• Salt and freshly ground black pepper
• 2 tablespoons parsley, chopped
• Parmesan cheese for grating