- 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.
05/23/2018
recipepes.com
Creamy Penne Pasta Primavera, recipe
PT15M
PT1H
5
455 calories
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