Ingredients

How to make it

  • Bring a large pot of salted water to a boil. Add pasta to it and cook to al dente, tender yet firm.
  • Meanwhile, heat 12-inch over meidum-high heat. Add oil and garlic; cook 1 to 2 minutes.
  • Add carrots; cook about 4 minutes.
  • Reduce heat to medium. Add asparagus; cover, cook 8 minutes or until the vegetables are tender. You don't want them mushy, mushy veggies are no good. (Add water if you think you need it, but you shouldn't)
  • Uncover and add the bell peppers, cook about 5 minutes stirring occasionally. NOTE: With the bell peppers, you can switch them with green or orange if you like, it's all about taste and color.
  • Add cherry tomatoes, salt, pepper, and half-and-half. Stir in the pasta water.
  • Drain pasta and put into a bowl.
  • Pour the sauce over the pasta and sprinkle with the parmesan.
  • Yummy with a green salad and bread sticks.

People Who Like This Dish 2
Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • vegheadsweetie 14 years ago
    Thank you. I love fresh veggies, they have all the nutrients you need and they just are flat out better then frozen or canned
    Was this review helpful? Yes Flag
    " It was excellent "
    a1patti ate it and said...
    YUM! I love the fresh ingredients. ^5!!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes