Creamy Penne Pasta Primavera Recipe

  • 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
  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 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
  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.