
Pasta Primavera
Total Time
Prep/Total Time: 30 min.
Yield
6 servings
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
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