- 1 package (16 ounces) corkscrew pasta (rotini)
- 2 teaspoons extravirgin olive oil
- 1 garlic clove, crushed with garlic press
- 1 pound asparagus, trimmed and cut on diagonal into 2-inch pieces
- 11/4 cups packaged shredded carrots (about 4 ounces)
- 1 pint cherry tomatoes, cut in half
- 1/2 cup greated parmesan cheese plus additional for serving
- 1/2 cup heavy or whipping cream
1) Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
2)Meanwile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add garlic and asparagus and cook, stirring often, 2 minutes.
3)Add carrots; cook until vaggies are tender-crisp, 4 mins. Stir in tomatoes; cook 1 minute. Add 1/2 cup parmesan, cream, and 1/2 teaspoon salt; heat to boiling. Remove from heat.
4) When pasta is cooked to desired doneness, remove 1/2 cup cooking water and reserve. Drain pasta. Toss veggies with pasta and reserved cookiing water. Serve with additional parmesan, if you like.