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
Ingredients
- 2 cups uncooked gemelli or spiral pasta
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 3 medium carrots, shredded
- 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
Reviews
Loved this dish so much! :) Super simple and tasty. Can't wait to make again. I added some red pepper flakes and garlic powder as well. Thank you for sharing!
I think I am going to try this for dinner tonight. Due to quarantine rules and social distancing, getting to the grocery store is kind of tricky right now. I have a few bags of mixed frozen vegetables and half of 1 red pepper left...I think I will use this and maybe add in some Canadian Bacon. I have fresh sage which is dying - and I can't take outside yet (too cold still) - so maybe I'll chop up what I can and add that plus some of my fresh mint into it. I hope it is good! Stay tuned!
Yummy! Made a few changes to be healthier
I added a bit of fish sauce to punch it up a bit, but otherwise was a good quick dish.
This was really easy to make and quite yummy. I did as others suggested and threw the tomatoes in last, then kept it on the heat just long enough for them to heat up. Next time I think I'll cut back a tad on the tomatoes, there just seemed to be a lot of them. I added just a bit of extra garlic in too. At first it didn't seem like there would be enough "sauce" but it worked out in the end. I did cut the recipe in half and 3 servings was about right. Served it with pull-apart garlic bread.
Love this, I add fresh mushrooms along with the veggies and sauté, LOVE IT!!!,
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