When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon

2 cups uncooked gemelli or spiral pasta

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

3 medium carrots, shredded

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

1/4 teaspoon pepper

Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.