The ingredient list now reflects the servings specified
Directions
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; protein 18.4g; carbohydrates 65.1g; fat 22.2g; cholesterol 66.1mg; sodium 250mg.
Full Nutrition
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 more than 1 clove of garlic, and just eyeballed the cheese until the sauce was the thickness that I wanted. The whole family gobbled this up! This is a great recipe to make when you have a lot of odd and end veggies in the fridge that need used up. I will def be making this again~YUM! Thanks for sharing. :)
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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 more than 1 clove of garlic, and just eyeballed the cheese until the sauce was the thickness that I wanted. The whole family gobbled this up! This is a great recipe to make when you have a lot of odd and end veggies in the fridge that need used up. I will def be making this again~YUM! Thanks for sharing. :)
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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!
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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 delicious but I might use a little veggie stock/sauce mix next time if I'm not in the mood for a rich sauce.
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Really easy to make. I used veggies that were in the fridge: broccoli sugar peas carrots cherry tomatoes & asparagus. I added a little extra garlic. The flavor was a little bland & the cheese a little stringy will try to solve those 2 issues the next time I make it.
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Earlier this week I've made the creamy penne pasta primavera. It was fantastic. I passed on the asparagus and had no substitute for it. Instead of shredding a carrot I've used matchstick sliced carrots instead. I've added more cherry tomatoes to make up for the loss of other veggies. And leftovers was awesome as well. I'll make it again for sure.
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Delicious! Had to do a few substitutions. Another reviewer suggested green beans if you don’t have asparagus - that worked well for me. Didn’t have any cream on hand so used a butter & milk substitution. I wish I had added flour to thicken the sauce a little.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 more than 1 clove of garlic, and just eyeballed the cheese until the sauce was the thickness that I wanted. The whole family gobbled this up! This is a great recipe to make when you have a lot of odd and end veggies in the fridge that need used up. I will def be making this again~YUM! Thanks for sharing. :)
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!
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 delicious but I might use a little veggie stock/sauce mix next time if I'm not in the mood for a rich sauce.
Really easy to make. I used veggies that were in the fridge: broccoli sugar peas carrots cherry tomatoes & asparagus. I added a little extra garlic. The flavor was a little bland & the cheese a little stringy will try to solve those 2 issues the next time I make it.
Earlier this week I've made the creamy penne pasta primavera. It was fantastic. I passed on the asparagus and had no substitute for it. Instead of shredding a carrot I've used matchstick sliced carrots instead. I've added more cherry tomatoes to make up for the loss of other veggies. And leftovers was awesome as well. I'll make it again for sure.
Delicious! Had to do a few substitutions. Another reviewer suggested green beans if you don’t have asparagus - that worked well for me. Didn’t have any cream on hand so used a butter & milk substitution. I wish I had added flour to thicken the sauce a little.