Creamy Penne Pasta Primavera

Recipe View 2 mins Bring a large pot of lightly salted water to a rolling boil. Add the penne pasta and cook according to package directions, about 11 minutes, or until al dente. Reserve about 1/2 cup of pasta water before draining. Drain the pasta and set aside. (Prep time: 2 minutes, Cook time: 11 minutes)

Recipe View 11 mins While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the asparagus and carrots and sauté for about 5 minutes, until they are tender-crisp. (Prep time: 3 minutes, Cook time: 5 minutes)

Recipe View 3 mins Add the halved cherry tomatoes and minced garlic to the skillet. Sauté for another minute, until the garlic is fragrant and the tomatoes begin to soften. Be careful not to burn the garlic. (Prep time: 1 minute, Cook time: 1 minute)

Recipe View 5 mins Reduce the heat to low. Stir in the grated Parmesan cheese, heavy whipping cream, and black pepper. Simmer gently, stirring constantly, until the cheese is melted and the sauce is smooth and creamy, about 2-3 minutes. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency. (Prep time: 1 minute, Cook time: 3 minutes)

Recipe View 1 mins Add the cooked penne pasta to the skillet with the creamy vegetable sauce. Toss gently to coat the pasta evenly. If needed, add a little more of the reserved pasta water to adjust the sauce consistency. (Prep time: 1 minute, Cook time: 1 minute)

Recipe View 1 mins Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh black pepper, if desired. Enjoy! (Prep time: 1 minute)