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Creamy Penne Pasta Primavera

Creamy Penne Pasta Primavera

Name: Creamy Penne Pasta Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 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; ¼ teaspoon ground black pepper

Rating: 4.48 stars

42 Ratings
33 Reviews
28 Photos

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

By gretchen

Gallery

Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

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
¼ teaspoon ground black pepper

Directions

Step 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.

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Step 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.
Step 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.

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

Reviews (33)

Most helpful positive review

Christina

Allstar

05/07/2014

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. :) Read More

Helpful

(14)

Most helpful critical review

suz

06/28/2018

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

42 Ratings

5 star values: 25
4 star values: 13
3 star values: 3
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Christina

Allstar

05/06/2014

Helpful

(14)

StickySue

10/24/2014

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! Read More

Helpful

(5)

Hannah Dumaine

06/15/2015

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

Helpful

(3)

Sosie

03/01/2015

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. Read More

Helpful

(1)

stachman

04/13/2016

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. Read More

suz

06/28/2018

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

Kristen Howe

06/09/2019

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. Read More

Autumn Cuellar

04/24/2020

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. Read More

Bobbie Edwards

02/13/2016

A little to bland for our liking. Read More

More Reviews

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All Reviews for Creamy Penne Pasta Primavera

- of Reviews

Creamy Penne Pasta Primavera

Servings Per Recipe: 6
Calories: 518.3

% Daily Value *

protein: 37 %

carbohydrates: 21 %

dietary fiber: 22 %

sugars:

fat: 34 %

saturated fat: 61 %

cholesterol: 22 %

vitamin a iu: 132 %

niacin equivalents: 58 %

vitamin b6: 17 %

vitamin c: 27 %

folate: 14 %

calcium: 22 %

iron: 24 %

magnesium: 23 %

potassium: 16 %

sodium: 10 %

thiamin: 15 %

calories from fat:

*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.

Reviews for: Photos of Creamy Penne Pasta Primavera

1 of 33

All Reviews

Christina

Allstar

05/06/2014

Helpful

(14)

StickySue

10/24/2014

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!

Helpful

(5)

Hannah Dumaine