Rating: 4.5 stars
44 Ratings
  • 5 star values: 27
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

518 calories; protein 18.4g; carbohydrates 65.1g; fat 22.2g; cholesterol 66.1mg; sodium 250mg. Full Nutrition
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