 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. Ingredients:
2 cups uncooked gemelli or spiral pasta |
1 pound fresh asparagus, trimmed and cut into 2-inch pieces |
3 medium carrots, cut into strips |
2 teaspoons 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 teaspoon pepper |
Directions:
1. 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.
2. Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture. Yield: 6 servings.
|
|