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Ingredients

• 1 pound  penne or elbow-shaped pasta
• 2 tablespoons  olive oil
• 3 cloves  garlic, sliced
• 3   carrots, peeled and sliced
• 1   bunch asparagus (about 1 pound), stem ends snapped off and spears cut into 1-inch pieces
• 1   sweet red pepper, halved lengthwise, seeded and sliced
• 1   sweet yellow pepper, halved lengthwise, seeded and sliced
• 1 small  cherry tomatoes (about 24), halved
• 3/4 teaspoon  salt
• 1/4 teaspoon  black pepper
• 2/3 cup  half-and-half
• 2 tablespoons  grated Parmesan

Description

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.

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