Pasta primavera in a light cream sauce

It is rare that I make something with a cream sauce, but I had a craving the other night!  So I threw this together:

Ingredients:
2 medium-sized zucchini, diced
1 medium onion, diced
2-3 cloves garlic, minced
1 cup diced tomato
1/4 cup cream
1/4 cup freshly grated Parmesan cheese
3 tbsp vegetable broth
1/2 tbsp herbes de Provence
salt, pepper to taste

Saute onions and garlic until soft and translucent.  Add zucchini, cook until soft.  Add broth, cream, parmasan, salt and pepper, and herbes de Provence.  Mix together until cheese is sufficiently combined with sauce, and add tomatoes.  Cook uncovered until tomatoes have cooked down a bit and sauce has thickened, about 10 minutes.  Serve with whole wheat pasta.

You can obviously adjust this recipe for whatever vegetables you have.  If you are okay with a sauce that is not as thick, I’ve also made this with milk — the taste is still there and it saves a few calories.  You can play around with the amounts for cheese/cream/stock too.  It is not too hard to make a quick cream sauce on a weeknight.  Enjoy!

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