Creamy Pasta Primavera

Ingredients

• 2 cups uncooked gemelli or spiral pasta
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 3 medium carrots, cut into strips
• 2 teaspoons canola oil
• 2 cups cherry tomatoes, halved
• 1 garlic clove, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy whipping cream (or cream cheese?)
• 1/4 teaspoon pepper

Directions

• Cook pasta according to package directions. In a large skillet, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer.
• Stir in the cheese, cream (cream cheese?) and pepper. Drain pasta; toss with asparagus mixture. Yield: 6 servings.

Cooking for 2: Creamy Pasta Primavera for Two

Nutrition Facts: 1-1/3 cups equals 275 calories, 12 g fat (6 g saturated fat), 33 mg cholesterol, 141 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.