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!
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.