Rating: 4.24 stars
72 Ratings
  • 5 star values: 35
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1

Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.

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  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

  • Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

Nutrition Facts

472 calories; protein 11.5g; carbohydrates 49.7g; fat 26.1g; cholesterol 40.8mg; sodium 233.9mg. Full Nutrition
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Reviews (55)

Most helpful positive review

Rating: 4 stars
05/29/2008
I'm giving this recipe 4 stars because the first time I made it I thought it was good but needed improvement. Here are the changes I made to suit it more to my tastes and to make it a little healthier: reduced oil to 1/3 cup (don't reduce the oil too much it adds to the richness!); added some chopped white onion; added more minced garlic; instead of pureed tomatoes I opened a can of petite diced tomatoes and blended half of it then added the blended tomatoes as well as the rest that were in the can; squeezed the juice of one small lemon into the sauce near the end to brighten the flavor a little. I thought it was really good! Read More
(36)

Most helpful critical review

Rating: 2 stars
02/22/2011
Very bland added red pepper flakes and additional salt and pepper Wont make again! Read More
(4)
72 Ratings
  • 5 star values: 35
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
05/29/2008
I'm giving this recipe 4 stars because the first time I made it I thought it was good but needed improvement. Here are the changes I made to suit it more to my tastes and to make it a little healthier: reduced oil to 1/3 cup (don't reduce the oil too much it adds to the richness!); added some chopped white onion; added more minced garlic; instead of pureed tomatoes I opened a can of petite diced tomatoes and blended half of it then added the blended tomatoes as well as the rest that were in the can; squeezed the juice of one small lemon into the sauce near the end to brighten the flavor a little. I thought it was really good! Read More
(36)
Rating: 5 stars
03/20/2007
Delicious. Had I had some chicken handy I would have added it...but it was good without it. Loved the fresh veggies and the only change I made was to toss in a few shakes of Italian seasoning and use fat free sour cream as opposed to cream since to me it adds a lot of flavor. And I decreased the oil by a lot - don't think there is a need for a full 1/2 cup! Nice and simple will use again. Thanks. Read More
(20)
Rating: 4 stars
08/23/2006
I had to make some changes to due to the ingredients that I had on hand. I only had 2 portobella mushroom caps so I sliced and cut them into bite size pieces. And I didn't have any canned tomatos so I chopped 2 small ones and put it in the food processor. Had I had the correct ingredients this would have been little time consuming to make. I also used only 1/4 cup olive oil and half & half in an attempt to reduce calories. Because I didn't use heavy cream it didn't get as thick as it was supposed to but the fresh veggies really stood out. It could still use a little tweaking to make it an awesome dish but it definitely has the potential. Read More
(19)
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Rating: 5 stars
10/15/2008
REALLY GOOD and very easy recipe that tastes like more time was spent in the kitchen. The first time around I followed the recipe exactly and it was delicious. The second time around I liked it even more by cutting the oil to 1/4 cup and using 1/2 cup half & half and 1/2 cup low fat milk. Thanks for the recipe - I will be making it again! Read More
(13)
Rating: 5 stars
09/25/2006
Just finished scraping the last of this sauce off the pan - yum!! I used less olive oil and fresh tomatoes plus a little tomato puree since I didn't have canned - taste was so good before the cream that I almost didn't add it! But it was awesome with the cream too. Served it over chicken cooked with salt pepper and a little paprika. Thanks Anita!:) Read More
(11)
Rating: 4 stars
03/31/2009
Very tasty. Cut oil to 1/3 c.; added 1/2 yellow onion diced; subbed milk for cream and added some flour and corn starch; added splash of vodka 1 t. oregano and 1 t. tarragon to sauce. Wish I would have made more to have some leftovers. Read More
(11)
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Rating: 5 stars
06/18/2008
Great recipe! We're not big on tomatoes and this scored high with all. Used 1-2 tb sp olive oil because you don't need much. Diced petite tomatoes added lemon juice for some acidity. Then spinach and capers because I love them. Used 1/2 c of half-n-half and it was delicious. Hubby (who isn't crazy about asparagus) really loved it and told me not to change a thing. Can't wait to eat the leftovers for lunch! Read More
(10)
Rating: 4 stars
10/12/2006
This was very good. I made a few minor alterations. First I browned some chicken breasts with salt and pepper in olive oil and set them aside. I picked up with the recipe as written from the beginning at that point and I just added the chicken back in with the tomato puree. Then instead of cream I used 1 cup of rice milk mixed with 1 tbsp. flour (I can't tolerate a lot of dairy!). When I served it I topped it with a little shredded low fat mozzarella. My six-year-old loved it. Thanks! Read More
(9)
Rating: 5 stars
08/20/2008
Absolutely delicious and incredibly easy! I used crushed tomatoes and canned mushrooms as it's what I had to hand. I added lots of oregano and basil finished it off with romano cheese. I used half & half and cut back on the oil. My pasta choice was whole wheat spirals. Ate this with a salad of purple onions crumbled feta dried cranberries green pepper garbanzos baby romaine and summer corn. Divine! This will go into the regular line up! Read More
(7)
Rating: 2 stars
02/22/2011
Very bland added red pepper flakes and additional salt and pepper Wont make again! Read More
(4)