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Penne Pasta Primavera

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
6 servings
Dinner Italian
Penne Pasta Primavera
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
  • 1/4 teaspoon ground black pepper
Instructions
1
Boil a substantial container of salted water in a large pot until it reaches a rolling boil; introduce penne and cook, occasionally stirring the mixture, until the pasta is cooked but still retains some firmness in its center, approximately 11 minutes. Drain excess water.
2
In a large skillet, heat olive oil over the medium-high heat setting; sauté asparagus and carrots until they become tender but still retain some firmness in their centers, roughly 5 minutes. Add tomatoes and garlic to the skillet; sauté for an additional minute, allowing the garlic to become fragrant.
3
Combine Parmesan cheese, cream, and black pepper in the skillet with the vegetable mixture; stir until the cheese has melted and the sauce has achieved a smooth consistency, approximately 2 to 3 minutes. Introduce cooked penne into the sauce and mix it with the pasta, ensuring a thorough coating.