Choose thin tender stalks of asparagus for this colorful meatless main dish. Half-and-half, and a little pasta water, provide just enough sauce to marry all the garden fresh vegetables.
1. Bring large pot of salted water to boiling. Add pasta to boiling water; cook until al dente, tender but still firm.
2. Meanwhile, heat 12-inch skillet over medium-high heat. Add oil and garlic; cook 1 to 2 minutes. Add carrots; cook 4 minutes. Reduce heat to medium. Add asparagus; cover; cook 8 minutes or until vegetables are tender. Uncover; add sweet peppers; cook 5 minutes, stirring occasionally. Add cherry tomatoes, salt, pepper and half-and-half. Stir in 1/4 cup pasta water.
3. Drain pasta; transfer to bowl.
4. Pour sauce over pasta. Sprinkle with Parmesan; toss. Serve.