Creamy Penne Pasta Primavera recipe

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Ingredients

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

Nutrition Info

518.3 calories
carbohydrate: 65.1 g
cholesterol: 66.1 mg
fat: 22.2 g
fiber: 5.5 g
protein: 18.4 g
saturatedFat: 12.1 g
servingSize: -
sodium: 250 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

  2. Heat olive oil in a large skillet over medium heat-high heat, saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic, saute until garlic is fragrant, about 1 minute.

  3. Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Recipe Yield

6 servings

Recipe Note

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

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