Creamy Pasta Primavera Recipe

Creamy Pasta Primavera Recipe


2 cups uncooked gemelli or spiral pasta

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

3 medium carrots, cut into strips

2 teaspoons canola oil

2 cups cherry tomatoes, halved

1 garlic clove, minced

1/2 cup grated Parmesan cheese

1/2 cup heavy whipping cream

1/4 teaspoon pepper

How to make it

Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer.

Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Yield: 6 servings.