Pasta Primavera

Name: Pasta Primavera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Europe, Italian
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

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

This pasta primavera is a wonderful blend of crisp, colorful vegetables and a creamy Parmesan cheese sauce. Simplicity has seldom been so delicious!

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 Parmesan cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

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.

This pasta dish is a wonderful blend of crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon

Recipe Creator

Community Cook