Creamy Penne Pasta Primavera

01Method

1. 1

   Fill a large pot with water, season lightly with salt, and bring to a boil. Cook the penne until al dente, about 11 minutes, then drain and set aside.

2. 2

   Warm olive oil in a large skillet over medium-high heat. Sauté the asparagus and carrots until just tender, about 5 minutes. Add the cherry tomatoes and garlic and continue cooking until the garlic is aromatic, about 1 minute.

3. 3

   Add the Parmesan cheese, cream, and black pepper to the vegetable mixture, stirring until the cheese has fully melted and the sauce is smooth, 2 to 3 minutes. Fold in the cooked pasta and toss until well coated.