Creamy Vegetable Macaroni Stir-Fry

1.Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

2.Heat olive oil in a large non-stick skillet or wok over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

3.Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.

4.Add the julienned carrot, sliced red bell pepper, diced zucchini, and broccoli florets to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.

5.Stir in the green peas and sweet corn kernels, cooking for an additional 2 minutes to heat through.

6.Reduce the heat to low and pour in the heavy cream, stirring to combine evenly with the vegetables.

7.Add the cooked macaroni to the skillet and gently toss to coat the pasta with the creamy vegetable mixture.

8.Sprinkle the grated Parmesan cheese (if using), dried Italian herbs, salt, and freshly ground black pepper over the macaroni. Stir well to incorporate all flavors.

9.Cook for another 2 minutes on low heat, allowing the cream to thicken slightly and the flavors to meld together.

10.Remove from heat and garnish with freshly chopped parsley before serving.