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.

Source: Family Circle
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Ingredients

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Directions

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  • Bring large pot of salted water to boiling. Add pasta to boiling water; cook until al dente, tender but still firm.

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  • 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.

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  • Drain pasta; transfer to bowl.

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  • Pour sauce over pasta. Sprinkle with Parmesan; toss. Serve.

Nutrition Facts

389 calories; 10 g total fat; 3 g saturated fat; 12 mg cholesterol; 355 mg sodium. 63 g carbohydrates; 6 g fiber; 13 g protein;

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