Creamy pasta primavera made with asparagus, carrots, and tomatoes is a colorful, quick and easy, weeknight meal.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
518 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Ingredients
1 cup heavy whipping cream
2 teaspoons olive oil
1 cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
2 cups penne pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
