Creamy Tomato Pasta with Veggies

This recipe is contributed by Kulsoom. She made this in her cooking class at school and then again for a party at home. Turned out really good.

Ingredients:

1 T. unsalted butter

1/4 red onion, diced

2 garlic cloves, minced

1/2 carrot, diced

1/2 zucchini, diced

1/4 red bell pepper, diced

1/4 fresh basil, chopped

2 fresh tomatoes or 5 canned tomatoes, diced

2 T. tomato paste

1/4 C. light or heavy cream

1/4 C. chicken or vegetable broth 

1/2 lb. pasta (any medium-size shape), cooked according to package directions

1/4 C. fresh flat-leaf parsley, chopped

1/4 C. finely grated Parmesan cheese

Directions:

Cook pasta until al dente and set aside.

Place a large skillet over medium heat, when it is hot, add the butter. Add the onion, garlic, carrots, zucchini and bell pepper. Cook until soft and golden, about 5-7 minutes. Add the tomatoes and cook until softened, about 3-5 minutes.

Gradually add the tomato paste, cream and broth, stir and bring to a boil. 

Add the cooked pasta, parsley, basil, and Parmesan cheese and stir to combine and serve.

Serves 4 to 6.