Pasta Primavera

This is one of our favorite pasta dishes. The recipe is very versatile and you can add any fresh vegetables you like. Serve with a green salad and some crusty garlic bread and you've got yourself a great, tasty, vegetarian meal.

Pasta Primavera
12 oz. Rotini Pasta (I really like the Barilla Plus Multigrain Pasta)
2 Tbsp. Extra Virgin Olive Oil
3 Garlic Cloves- crushed with press
2 Cups Broccoli Florets, Asparagus or fresh Green Beans (We used asparagus this time)
1 ½ Cups Shredded Carrots
½ - 1 Pint cherry or grape tomatoes cut in half
½ Cup Grated Parmesan Cheese
½-1 Cup Heavy Cream
½ tsp Salt

Cook pasta. Meanwhile heat oil in 12" skillet or wok. Add garlic and broccoli and cook 2 minutes. Add carrots and cook 4 minutes or until veggies are tender crisp. Stir in tomatoes, cook 1 minute. Add parmesan, cream and salt. Heat to boiling. Remove from heat. Drain pasta (reserve ½ cup cooking water). Toss veggies with pasta and reserved water. Serve with Parmesan on top.