Ingredients
2/3 cup gemelli or spiral pasta6 ounces fresh asparagus, trimmed and cut into 2-inch pieces1 medium carrot, cut into strips1 teaspoon canola oil2/3 cup cherry tomatoes, halved1 small garlic clove, minced2 tablespoons grated Parmesan cheese2 tablespoons heavy whipping creamDash pepper
Preparation
Cook pasta according to package directions. In a large skillet, 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.
