Wednesday, March 31, 2010

Creamy Pasta Primavera

Creamy Pasta Primavera
6 servings

2 cups uncooked spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, cut into strips
1 garlic clove, minced
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1/2 cup fresh grated parmesan cheese
1/2 cup heavy whipping cream*
1/4 teaspoon pepper

Cook pasta according to package directions. In a large skillet, saute asparagus, carrots, and garlic in oil until crisp-tender. Add tomatoes; cook 1 minute longer. Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture and enjoy!

*half and half, or milk


Lara (Under The Lilacs) said...

That looks delicious! Great tip for the 1/2 & 1/2!!! :-)

Giggles said...

Looks yummy. :)