Creamy Garlic Parmesan Egg Noodles with Vegetables

Ingredients:

• 8 oz egg noodles
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• 1 cup broccoli florets
• 1 cup baby spinach
• 1 cup cherry tomatoes, halved
• 1 small zucchini, sliced
• 1/2 cup peas (fresh or frozen)
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Egg Noodles:

   • Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.

2. Prepare the Vegetables:

   • While the noodles are cooking, prepare the vegetables by slicing the zucchini and halving the cherry tomatoes.

3. Cook the Vegetables:

   • In a large skillet, melt the butter over medium heat.
   • Add the minced garlic and cook for about 1 minute until fragrant.
   • Add the broccoli florets and sliced zucchini to the skillet. Cook for about 5 minutes until they start to become tender.
   • Stir in the peas, baby spinach, and cherry tomatoes. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften.

4. Make the Creamy Sauce:

   • Pour the heavy cream and vegetable broth into the skillet with the vegetables. Stir well to combine.
   • Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
   • Stir in the grated Parmesan cheese until melted and the sauce is creamy.

5. Combine Noodles and Sauce:

   • Add the cooked egg noodles to the skillet and toss everything together until the noodles are well coated with the creamy sauce and mixed with the vegetables.

6. Season and Garnish:

   • Taste and adjust the seasoning with salt, pepper, and red pepper flakes (if using).
   • Garnish with chopped fresh parsley.

7. Serve:

   • Serve the creamy garlic Parmesan egg noodles with vegetables hot, as a comforting and delicious main dish.