* this list of ingredients is set to make 2 servings with the zucchini noodles and 4 servings with spaghetti.
To prep the zucchini noodles, I spiralize them and put them into a microwave safe bowl to microwave for 1 ½ minutes. I like them still with a snap, like al dente pasta would be. If they release moisture, I pat dry with a paper towel before saucing them.
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Instructions
The spaghetti and the zucchini noodles should already be prepped and warm as you start to ready the vegetable cream sauce.
Heat olive oil in a large skillet over medium heat.
Add the garlic and cook for about 2 minutes. Add the asparagus, peas, and broccoli and cook for 2 minutes.
Add the tomatoes and cook one additional minute. Stir to ensure all vegetables are heated through.
Add the butter and once it has melted, pour in the heavy cream and stir to incorporate. Continue on medium heat and add 1 C of the parmesan, stir until it has melted. Reduce to low and continue stirring for 1-2 minutes as the sauce will thicken a bit. Season with salt and pepper.
Spoon ⅓ of the sauce over the zucchini noodles in a serving bowl. Once that is sauced, the spaghetti can be added to the pan with the remaining sauce. Toss with tongs to cover all the pasta with the sauce. Divide into 4 pasta bowls. Top each with a bit of parsley and remaining ⅓ C parmesan cheese.