A delightful pasta dish featuring a medley of fresh vegetables and a creamy cheese sauce.
Boil the pasta in a large pot of salted water until al dente, then drain and set aside.
Adding a bit of oil to the boiling water can help prevent the pasta from sticking together.
In a large skillet, melt the butter over medium heat, then sauté the julienned carrot, zucchini, green pepper, and minced garlic until tender.
Cut the vegetables evenly to ensure they cook at the same rate.
Lower the heat and stir in the cream cheese, shredded cheddar, and half-and-half until the cheese is fully melted and the sauce is smooth.
Stir continuously to prevent the cheese from burning or sticking to the skillet.
Combine the cooked pasta with the cheese sauce and vegetables, tossing gently to coat evenly. Cook for an additional 2 minutes to heat through.
Ensure the pasta is well coated with the sauce for the best flavor.
Serve the pasta garnished with fresh basil leaves. Enjoy your meal!
Serve immediately for the best taste and texture.
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