“This dish is so yummy and amazing.” Serving: 6 | Prep: 15m | Ready in: 35m


  • 2 cups penne pasta
  • 2 tsps. olive oil
  • 1 lb. fresh asparagus, trimmed and cut into 2-inch pieces
  • 3 carrots, cut into strips
  • 2 cups cherry tomatoes, halved
  • 1 clove garlic, minced, or more to taste
  • 1 cup grated Parmesan cheese
  • 1 cup heavy whipping cream
  • 1/4 tsp. ground black pepper


  • Boil the big pot of slightly salted water; put in the penne and cook, whisk once in a while, for roughly 11 minutes or till softened but firm to the bite. Drain off.
  • Heat the olive oil on medium high heat in the big skillet; sauté the carrots and asparagus for roughly 5 minutes or till softened but firm to the bite. Put in the garlic and tomatoes; sauté for roughly 60 seconds or till the garlic becomes fragrant.
  • Whisk the black pepper, cream and Parmesan cheese to the vegetable mixture for 2-3 minutes or till the sauce becomes smooth and the cheese is melted. Put the pasta into the sauce and coat by tossing.

Nutrition Information

  • Calories: 518 calories;
  • Total Carbohydrate: 65.1 g
  • Cholesterol: 66 mg
  • Total Fat: 22.2 g
  • Protein: 18.4 g
  • Sodium: 250 mg