Creamy Pasta Primavera

Name: Creamy Pasta Primavera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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

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

Directions

Cook pasta according to package directions. In a large skillet over medium-high heat, 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.

Health tip

Using a small amount of a rich ingredient, like heavy cream, is a smart way keep a dish tasting indulgent while cutting calories.

Nutrition Facts

1-1/3 cups: 275 calories, 12g fat (6g saturated fat), 33mg cholesterol, 141mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

Originally published as Asparagus Primavera in Taste of Home April/May 2010

Reviews

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Average Rating:

PrplMonky5

Aug 26, 2017

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.
shellf937

Jun 28, 2014

Love this, I add fresh mushrooms along with the veggies and sauté, LOVE IT!!!,
carolanne1210

May 10, 2013

I substituted broccoli because I really hate asparagus! After reading the other reviews, I also added the tomatoes after cooking. Delicious! Also, the second time I made it, I aded shrimp. This is now a family favorite!
eyeball4

May 9, 2013

much better if you cook it and THEN add the tomatoes!!
ZacharyJason

Apr 26, 2012

I love garlic and pepper, so the first time I made this I doubled the garlic and the pepper. I also salted the veggies when I sauteed them. I also added sauteed chicken breast. The second time I made this, I tripled the garlic, used a red pepper in place of the cherry tomatoes and added Italian seasoning. Turned a good recipe into an even better one. Next time will try Kielbasa sausage instead of chicken.
testfrhkir1

Apr 26, 2012

tasty !!!!!!!!!
MollieDi

Apr 25, 2012

The whole family liked this recipe. I added a little more pasta (2 cups with all those veggies didn't look like enough) and more garlic! It actully took less than the 30 prep time... from start to finish was 20 minutes! Will make again on a weekday.
cll915

Apr 21, 2012

I added a chicken, doubled the sauce mixture, added a second garlic clove and used shredded parm. My first bite I knew this was a keeper!!!
fredaevans

Apr 20, 2012

Served warm or as a pasta salad this is 'Good Eats.' But do use 'White Pepper.'
Springscook

Mar 26, 2012

I doubled the pasta to 12 oz and the garlic (2 cloves). It was very good. I am Italian and thought the recipe needed more garlic.