Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.
Ingredients
- penne pasta: 2 cups
- olive oil: 2 tsp
- asparagus, trimmed and: 1 pound (cut into 2-inch pieces, fresh)
- carrots: 3 piece (cut into strips)
- cherry tomatoes: 2 cups (halved)
- clove garlic: 1 piece (minced, to taste)
- Parmesan cheese: 1 cup (grated)
- heavy whipping cream: 1 cup
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
-
Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
-
Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
