Creamy Penne Pasta Primavera

Creamy Penne Pasta Primavera


"Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce."
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35 m servings 518 cals
Serving size has been adjusted!
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


Read all reviews 17
  1. 20 Ratings

Most helpful positive review

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 mor...

Most helpful critical review

A little to bland for our liking.

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Least positive

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 mor...

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!

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

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 ...

I threw in most of the veggies I had- asparagus, onion, red and orange mini peppers, yellow zucchini, squash and tomatoes. It was very tasty! I also ate it with my homemade farfalle pasta which ...

I used the carrots, garlic, and tomatoes as listed, but added fresh broccoli florets instead of asparagus. I used 16 ounces of heavy cream and 8ounces of shaved Parmesan cheese to make it reall...

Our family loved it! I made a few changes based on what I had on hand, replaced tomatoes with red pepper slices and added diced ham. Great recipe though!

Really easy to make. I used veggies that were in the fridge: broccoli, sugar peas, carrots, cherry tomatoes, & asparagus. I added a little extra garlic. The flavor was a little bland & the che...

I thought this was great. I plan to try making it next time with whole milk. I used mushrooms, carrots, red pepper, onions, garlic and asparagus and made it with penne.

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