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Creamy Penne Pasta Primavera

Rated as 4.5 out of 5 Stars

"Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce."
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Ingredients

35 m servings 518 cals
Original recipe yields 6 servings

Directions

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  • Prep

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  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.

Footnotes

  • Cook's Note:
  • This is a great base recipe. Try using green beans instead of asparagus, canned sun-dried tomatoes instead of cherry tomatoes, or add some fresh pesto to the cream sauce to mix up the flavor.

Nutrition Facts


Per Serving: 518 calories; 22.2 g fat; 65.1 g carbohydrates; 18.4 g protein; 66 mg cholesterol; 250 mg sodium. Full nutrition

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Reviews

Read all reviews 20
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! I omitted the carrots (didn't have any on hand) and added in sliced mushrooms, red pepper and a little fresh spinach that I had to use up along w/ the spinach and tomatoes. I used mor...

Most helpful critical review

It was ok, not sure if I'll make it again. I followed recipe, but added yellow pepper for color and taste. I felt it needed more sauce. It didn't taste like Omg I need to make again, if I do, I'...

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Delicious! I omitted the carrots (didn't have any on hand) and added in sliced mushrooms, red pepper and a little fresh spinach that I had to use up along w/ the spinach and tomatoes. I used mor...

I didn't have penne so I used noodles. can't eat asparagus so I use a 10 ounce bag of frozen vegetables then followed the directions it was very good. Thanks, Happy Cooking!

So easy and delicious!! Added ham and broccoli and the whole family loved it. They said it was my best white sauce pasta ever!!!

Came out looking colorful and tasted great. I liked how the tomatoes cut through the richness of the sauce. I used squash and zucchini instead of carrots, but everything else was the same. Very ...

I make a variant of this recipe using bow tie pasta and I add spinach and frozen peas. I also roast the asparagus in the oven at 450 for 10-15 min. Delicious!

I made this with a couple minor changes. I used cheese tortellini as the pasta component and I also added a chopped shallot to the vegetables. it was delicious!

It was ok, not sure if I'll make it again. I followed recipe, but added yellow pepper for color and taste. I felt it needed more sauce. It didn't taste like Omg I need to make again, if I do, I'...

I threw in most of the veggies I had- asparagus, onion, red and orange mini peppers, yellow zucchini, squash and tomatoes. It was very tasty! I also ate it with my homemade farfalle pasta which ...

I used the carrots, garlic, and tomatoes as listed, but added fresh broccoli florets instead of asparagus. I used 16 ounces of heavy cream and 8ounces of shaved Parmesan cheese to make it reall...