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.

Ingredient List:

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

1. Cook pasta according to package directions.

   1. Drain.

   2. Set aside.

2. Meanwhile, heat oil in a large skillet over medium-high heat.

   1. Add asparagus, carrots, and bell pepper.

   2. Cook until tender, about 5 minutes.

3. Add corn, garlic, and tomatoes.

   1. Cook 1 minute, just to heat through, and let the garlic release its fragrance.

4. Add cream, cheese, salt, and pepper.

   1. Simmer till cheese is melted. About 2-3 minutes.

5. Add pasta.

   1. 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.