Asparagus cherry tomatoes and carrots are tossed in a delicious and rich cream sauce
Prep Time
35 mins
Dificult
Medium
Servings
6
Ingredients
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.
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.
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