Creamy Pasta Primavera

[Carl]

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Ready in: 30 minutes
Serves: 6

If served as six portions, provides 275 cals, 18g fat (of which 6g saturates), 5g sugar and 0.1g salt per portion.

Ingredients

- 2 cups uncooked gemelli or spiral pasta
- 1lb fresh asparagus, trimmed and cut into 2 inch pieces
- 3 medium carrots, shredded
- 2 tbsp canola oil
- 2 cups cherry tomatoes, halved
- 1 garlic clove, minced
- ½ cup grated Parmesan cheese
- ½ cup heavy whipping cream
- ¼ tsp pepper

Method

1. Cook pasta according to package directions. In a large skillet over medium - high heat, 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.