Creamy Pasta Primavera

  • 2 cups uncooked gemelli or spiral pasta
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 3 medium carrots, cut into strips
  • 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, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer.
  • Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture. Yield: 6 servings.

From Taste of Home

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One Response to Creamy Pasta Primavera

  1. Joy says:

    This looks really good to me. When I first saw it I thought it was a cold salad and it turned me right off. I’m not a fan of cold asparagus but when I saw it was a hot dish, I started to salivate. I think I’d also almost FOR sure add shrimp or small pieces of chicken. I like me some meat.

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