Creamy Penne Pasta Primavera Recipe -
Creamy Penne Pasta Primavera Recipe
  • READY IN 35 mins

Creamy Penne Pasta Primavera

Recipe by  

"Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. 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.
  2. 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.
  3. 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.
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  • Cook's Note:
  • This is a great base recipe. Try using green beans instead of asparagus, canned sun-dried tomatoes instead of cherry tomatoes, or add some fresh pesto to the cream sauce to mix up the flavor.

Reviews More Reviews

Most Helpful Positive Review
May 06, 2014

Delicious! I omitted the carrots (didn't have any on hand) and added in sliced mushrooms, red pepper and a little fresh spinach that I had to use up along w/ the spinach and tomatoes. I used more than 1 clove of garlic, and just eyeballed the cheese until the sauce was the thickness that I wanted. The whole family gobbled this up! This is a great recipe to make when you have a lot of odd and end veggies in the fridge that need used up. I will def be making this again~YUM! Thanks for sharing. :)

Most Helpful Critical Review
May 05, 2015

There were so many tomatoes the sauce turned pink. They didn't really add anything good to the dish either because they fell apart and added too much tartness. It's a good thing I checked on them because the brand I used had a much shorter cooking time.

Oct 24, 2014

I didn't have penne so I used noodles. can't eat asparagus so I use a 10 ounce bag of frozen vegetables then followed the directions it was very good. Thanks, Happy Cooking!

Mar 01, 2015

Came out looking colorful and tasted great. I liked how the tomatoes cut through the richness of the sauce. I used squash and zucchini instead of carrots, but everything else was the same. Very delicious, but I might use a little veggie stock/sauce mix next time if I'm not in the mood for a rich sauce.

Jun 15, 2015

So easy and delicious!! Added ham and broccoli and the whole family loved it. They said it was my best white sauce pasta ever!!!

Mar 17, 2015

Tastes as amazing as it looks. Had to substitute cooking wine 2 tablespoons and substituted rotini. Amazing!

Feb 27, 2015

Very yummy dish. Super easy to prepare and is a great addition to the menu. I added salt and pepper to taste but also added some hot pepper to give it a kick. Nice flavor and even the kids enjoyed it.

Nov 30, 2014

I didn't find the sauce thick enough, but the taste is good.


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  • Calories
  • 518 kcal
  • 26%
  • Carbohydrates
  • 65.1 g
  • 21%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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