Creamy Penne Pasta Primavera

"Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce." ... Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. ... Sautéed onions and peppers are tossed with penne pasta, fresh
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  
•       1/2 cup broccoli

• 1 clove garlic, minced, or more to taste
• 1 cup grated Parmesan cheese
• 1 cup heavy whipping cream
• 1/4 teaspoon ground black pepper
• Add all ingredients to list  

• Prep
  15 m
• Cook
  20 m
• Ready In
  35 m

1. 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.
2. Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots and broccoli until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
3. 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.

   Footnotes

   • Cook's Note:
   • This is a great base recipe. Try using green beans instead of asparagus, canned sun-dried tomatoes instead of cherry tomatoes, or add some fresh pesto to the cream sauce to mix up the flavor.