Ingredients:
2 c. uncooked gemelli or spiral pasta
1 lb. fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, cut into strips
2 tsp. canola oil
2 c. cherry tomatoes, halved
1 garlic clove, minced
1/2 c. grated Parmesan cheese
1/2 c. heavy whipping cream
1/4 tsp. pepper
Directions:
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.
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