Creamy Penne Pasta Primavera

Creamy pasta primavera made with asparagus, carrots, and tomatoes is a colorful, quick and easy, weeknight meal.

Rated 4.5 from 19 votes

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

1/4 teaspoon ground black pepper

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.

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.

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.

Creamy Penne Pasta Primavera

What You Need

Instructions

Popular Recipes List