Pasta Primavera

This recipe looked so simple and I love asparagus so I had to try it!

It whips up fast and is a nice meatless meal.

Use rigitoni noodles so the sauce doesn't slide off!

Pasta Primavera

1 1/2 cups GF pasta (or like we do at our house, 3/4 cup GF, other 3/4 cup whole wheat noodles, cooked in separate pots.)

1 lb fresh asparagus

3 medium carrots, cut into strips

2 t. canola oil

1/2 roma tomato, cut into sliced

1 garlic clove, minced

1/2 cup grated parmesan cheese

1/2 cup heavy whipping cream

1/4 t. pepper

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 cheese, cream and pepper.

Drain pasta, cover with sauce.