- 1 of 4 Bring large pot of salted water to boiling. Add pasta to boiling water; cook until al dente, tender but still firm.
- 2 of 4 Meanwhile, heat 12-inch skillet over medium-high heat. Add oil and garlic; cook 1 to 2 minutes. Add carrots; cook 4 minutes. Reduce heat to medium. Add asparagus; cover; cook 8 minutes or until vegetables are tender. Uncover; add sweet peppers; cook 5 minutes, stirring occasionally. Add cherry tomatoes, salt, pepper and half-and-half. Stir in 1/4 cup pasta water.
- 3 of 4 Drain pasta; transfer to bowl.
- 4 of 4 Pour sauce over pasta. Sprinkle with Parmesan; toss. Serve.
Servings Per Recipe: 6
Per Serving: 12 mg chol., 10 g Fat, total, 63 g carb., 13 g pro., 389 kcal cal., 355 mg sodium, 6 g fiber, 3 g sat. fat