This is a great way to use up seasonal produce!
Simple and Creamy Pasta Primavera
2C uncooked spiral pasta
1pound fresh asparagus, trimmed and cut into 2inch pieces
3 medium carrots, cut into strips, optional
2tsp canola oil
2C cherry tomatoes, halved
1 garlic clove, minced
1/2C grated parmesan cheese
1/2C heavy whipping cream
Cook the pasta. In a large skillet, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic;cook one minute. Stir in cheese, cream and pepper. Drain pasta and toss with asparagus mixture.
This is from Taste of Home