Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Recipe Tip
This is a great base recipe. Try using green beans instead of asparagus or 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 |
| 22g | Fat |
| 65g | Carbs |
| 18g | Protein |
