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Ingredients

• 1 pound(s) corkscrew pasta (rotini)
• 2 teaspoon(s) extra virgin olive oil
• 1 clove(s) garlic, crushed with press
• 1 pound(s) asparagus, trimmed and cut diagonally into 2-inch pieces
• 1.25 cup(s) packaged shredded carrots
• 1 pint(s) cherry tomatoes, cut in half
• .50 cup(s) (plus additional for serving) grated Parmesan cheese
• .50 cup(s) heavy or whipping cream
• .50 teaspoon(s) salt

Description

1   Pound(s) Corkscrew Pasta (rotini) 2   Teaspoon(s) Extra Virgin Olive Oil

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