Creamy Penne Pasta Primavera


  • 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
  • + 2 more ingredients
    • 1 cup heavy whipping cream
    • ¼ teaspoon ground black pepper

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 mi...

View full recipe at SpringPad


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