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 caloriescarbohydrate: 65.1 gcholesterol: 66.1 mgfat: 22.2 gfiber: 5.5 gprotein: 18.4 gsaturatedFat: 12.1 gservingSize: -sodium: 250 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Creamy Penne Pasta Primavera
Directions
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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.