Penne with Creamy Carrots and Scallions
Elevate your weeknight pasta game with this comforting yet elegant Penne with Creamy Carrots and Scallions recipe. Featuring tender penne pasta coated in a velvety parmesan cream sauce, this dish shines with the natural sweetness of caramelized carrots and the subtle onion-like bite of fresh scallions. A touch of nutmeg adds depth to the creamy base, while garlic-infused olive oil and butter create a rich, aromatic foundation. This 35-minute recipe is perfect for busy evenings, offering a sophisticated twist on classic pasta dishes. Serve it warm, garnished with extra parmesan and parsley, for a wholesome, restaurant-quality meal that your family will love. Ideal for quick dinners, vegetarian meal plans, and pasta lovers alike!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 4 medium carrots
- 6 stalks scallions
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic
- 1 cup heavy cream
- 1 cup parmesan cheese
- 2 tbsp, chopped fresh parsley
- to taste tsp salt
- to taste tsp black pepper
- 0.25 tsp (optional) nutmeg
Instructions
Bring a large pot of salted water to boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, peel the carrots and cut them into thin matchstick slices. Trim the scallions and chop them finely, separating the white parts from the green tops.
Heat the olive oil and butter in a large skillet over medium heat. Add the garlic, minced, and sauté for 1–2 minutes until fragrant.
Add the sliced carrots to the skillet and cook for 5–7 minutes, stirring occasionally, until they soften and become slightly caramelized.
Stir in the white parts of the scallions and cook for an additional 1–2 minutes.
Reduce the heat to low and pour in the heavy cream. Stir gently to combine, allowing the sauce to warm through and thicken slightly, about 3–4 minutes.
Stir in the grated parmesan cheese, fresh parsley, salt, black pepper, and nutmeg (if using). Mix until the cheese melts and the sauce becomes creamy.
Add the drained penne to the skillet, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Remove from heat and stir in the green tops of the scallions for a fresh, bright finish.
Serve warm, garnished with additional parmesan and parsley if desired.
Nutrition Facts
Calories |
3024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 15.0 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1079 mg | 83% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1881 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
