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Creamy Pasta Primavera

Recipe from Taste of Home

-  2 cups uncooked gemelli or spiral pasta
-  1 lb. fresh asparagus, trimmed and cut into 2-inch pieces
-  3 medium carrots, shredded
-  2 tsp. 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 tsp. pepper
1.  Cook pasta according to package directions.
2.  In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook for one minute longer.
3.  Stir in cheese, cream and pepper. Drain pasta and toss with asparagus mixture.
What you'll need for this recipe: