Ingredients
2 cups uncooked gemelli or spiral pasta1 pound fresh asparagus, trimmed and cut into 2-inch pieces3 medium carrots, shredded2 teaspoons canola oil2 cups cherry tomatoes, halved1 garlic clove, minced1/2 cup grated Parmesan cheese1/2 cup heavy whipping cream1/4 teaspoon pepper
Preparation
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.
