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
Ingredients
- 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
Reviews
This is now one of my favorite meals in our rotation!
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!!!
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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!!
This is a great recipe, fresh and fast. Everyone loved it at my house. Thank you for sharing. This one is a keeper!