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Creamy Pasta Primavera

 Creamy Pasta Primavera
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon
6 ServingsPrep/Total Time: 30 min.


  • 2 cups uncooked gemelli or spiral pasta
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 3 medium carrots, cut into strips
  • 2 teaspoons canola oil
  • 2 cups cherry tomatoes, halved
  • 1 garlic clove, minced
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon pepper


  • Cook pasta according to package directions. In a large skillet, saute
  • asparagus and carrots in oil until crisp-tender. Add tomatoes and
  • garlic; cook 1 minute longer.
  • Stir in the cheese, cream and pepper. Drain pasta; toss with
  • asparagus mixture. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 275 calories, 12 g fat (6 g saturated fat), 33 mg cholesterol, 141 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Creamy Pasta Primavera (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.