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Creamy Pasta Primavera for Two

"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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 2/3 cup gemelli or spiral pasta
  • 6 ounces fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 medium carrot, cut into strips
  • 1 teaspoon canola oil
  • 2/3 cup cherry tomatoes, halved
  • 1 small garlic clove, minced
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons heavy whipping cream
  • Dash 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.
Nutrition Facts
1-1/3 cups: 260 calories, 10g fat (5g saturated fat), 25mg cholesterol, 114mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 9g protein.

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Average Rating:
  • PJ
    Aug 25, 2020

    This is now one of my favorite meals in our rotation!

  • rmbarr059
    Nov 4, 2016

    I enjoyed this very much. Very light and fresh tasting. I ended up substituting broccoli for the asparagus since that's what I had on hand. I also threw in some fresh spinach that I needed to use up. Like another reviewer, I also added some chicken broth to the veggies as they were saut?ing so they didn't dry out. Will make again!!!

  • Lubna91
    May 26, 2013

    No comment left

  • lisamaria728
    Apr 22, 2012

    This was very good! I did substitute half and half for the heavy cream, and since I do not like tomatoes, I added mushrooms and broccoli (and a splash of chicken broth to the sauce to make it go farther). I would definitely make this again!!

  • kaitlyn'smommy
    Aug 12, 2010

    This is a great recipe, fresh and fast. Everyone loved it at my house. Thank you for sharing. This one is a keeper!