Skip to main content New<> this month
Get the Allrecipes magazine

Creamy Penne Pasta Primavera

Rated as 4.46 out of 5 Stars
1

"Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 518
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  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 65.1 18.4 66 250 Full nutrition

Explore more

Reviews

Read all reviews 23
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    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

Nothing special here....actually won't make again - prefer either a true Alfredo with added veggies or an olive oil based primavera better.

Most helpful
Most positive
Least positive
Newest

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 made it without measuring. I used Campanelli pasta, 1 tomato sliced and peas instead of asparagus. I didn’t have Parmesan cheese so I added some Alfredo sauce with the cream. It turned out gr...

This was so good! I used like 5 garlic cloves and a whole box of pasta. I will def make this again. I wonder how it would be with veggie noodles?!? Yum!

Nothing special here....actually won't make again - prefer either a true Alfredo with added veggies or an olive oil based primavera better.

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!