Recipe(tried): Creamy Pasta Primavera (using asparagus, carrots and cherry tomatoes)

CREAMY PASTA PRIMAVERA

2 cups uncooked spiral pasta
1 lb fresh cut asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, cut into strips
2 tbsp 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 tsp ground black pepper

Cook the pasta according to the package directions; drain.

Meanwhile, in a large skillet, saute the asparagus and carrots in the oil until crisp tender.

Add the tomatoes and garlic, cook 1 minute longer.

Stir in the cheese, the cream, and pepper.

Toss drained pasta with the asparagus mixture.

Makes 6 servings