1 pound pasta (farfalle, penne, or fusilli) 1 pound asparagus, trimmed 1 cup cherry tomatoes, halved 1 onion, chopped 2 cloves garlic, minced 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Salt and black pepper to tasteInstructions:
1.
Preheat oven to 425°F (220°C).
Toss tomatoes and asparagus with olive oil, salt, and pepper.
Roast for 15-20 minutes, or until tender.
2.
Cook pasta according to package directions.
3.
While pasta cooks, heat a large skillet over medium heat.
Add onion and cook until softened, about 5 minutes.
Add garlic and cook for 1 minute more.
4.
Stir in heavy cream and Parmesan cheese.
Bring to a simmer and cook for 5-7 minutes, or until sauce thickens slightly.
5.
Drain pasta and add to skillet with sauce.
Toss to combine.
6.
Add roasted tomatoes, asparagus, and parsley.
Stir well.
7.
Season with salt and black pepper to taste.
8.
Serve immediately, garnished with additional Parmesan cheese if desired.
Tips:
For a richer flavor, use whole wheat or gluten-free pasta.
Add other vegetables to the dish, such as zucchini, peppers, or mushrooms.
Top with a drizzle of olive oil for extra flavor.
Serve with crusty bread or a side salad.