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Wash and prepare fresh vegetables.
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Heat a large skillet (12") on medium-high heat. Add 2 tablespoons of olive oil and red pepper flakes.
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Add vegetables and garlic to heated skillet and sauté for 3 minutes. Season with salt to taste.
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Remove vegetables after three minutes and set aside.
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To the same pot, add one box of Barilla® Pronto™ Penne. Add three cups of cold water to skillet. Turn burner on high and bring to boil. Add pinch of salt if desired.
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Set timer for 10 minutes and stir pasta occasionally.
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After 10 minutes, add the sautéed vegetables back into the skillet. Reduce heat to medium.
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Pour chicken broth and light cream over mixture. Stir to incorporate.
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Add grated parmesan cheese and mix together. Bring to a simmer and cook until sauce thickens.
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Add basil right before serving.