From: Farmers Market Cookbook pg 15
2 cups of uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
3 medium carrots cut into strips
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper
1 - Cook pasta according to the package directions. In a large skillet, saute the asparagus and carrots in oil until crisp-tender. Add the tomatoes and garlic; cook 1 minute longer
2 - Stir in the cheese, cream and pepper. Drain pasta; toss with aspargus mixture.
Miranda's Mix Ups: Just what it said (with a bit more garlic) but so good! I made it from memory at my parents house the next week!