Description
Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.
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
- ΒΌ teaspoon ground black pepper
Instructions
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6