Roasted-Asparagus Pasta Primavera

Ingredients

• 1.5 pounds asparagus spears 
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon bottled garlic minced
• 1 cup matchstick carrots 
• 1 pint grape tomatoes 
• 1 teaspoon olive oil 
• 0.7 cup parmesan cheese fresh grated
• 8 ounces penne pasta) (tube-shaped uncooked
• 0.5 teaspoon salt 
• 0.8 cup whipping cream 

Equipment

• oven
• roasting pan

Directions

1. Preheat oven to 45
2. Snap off tough ends of asparagus, and cut asparagus into 1-inch pieces.
3. Combine asparagus and next 3 ingredients in a large roasting pan.
4. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat.
5. Bake at 450 for 15 minutes or until vegetables begin to brown, stirring vegetables after 10 minutes.
6. Add tomatoes, and cook an additional 5 minutes.
7. While vegetables roast, cook pasta according to package directions, omitting salt and fat.
8. Drain well, reserving 1/3 cup pasta water.
9. Combine vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat.
10. Sprinkle with cheese.
11. Serve immediately.