Creamy Penne Pasta Primavera
This recipe for creamy pasta primavera was so good, The Man went back for seconds! Chock full of veggies with a creamy garlic sauce, it'll quickly become one of your family favorites as well.
2 cups Penne Pasta (or GF Pasta)
2 teaspoons Olive Oil
1 pound fresh asparagus (trimmed and cut into 2" pieces)
3 carrots (sliced)
2 cups Cherry Tomatoes (halved)
1 Yellow Bell Pepper (diced)
1 cup Corn
1 clove Garlic (minced)
1 cup Shredded Parmesan Cheese
1 cup Whipping Cream
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Cook pasta according to package directions.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add asparagus, carrots, and bell pepper.
Cook until tender, about 5 minutes.
Add corn, garlic, and tomatoes.
Cook 1 minute, just to heat through, and let the garlic release its fragrance.
Add cream, cheese, salt, and pepper.
Simmer till cheese is melted. About 2-3 minutes.
Toss to coat. Enjoy!
You might notice some chunks of meat in there... I added some leftover prime rib from our Christmas dinner, cause The Man is a meat-eater.