Veggie Pasta

In a pan, heat 2 teaspoons oil then sauté 1 clove crushed garlic and ¼ kilo asparagus (cut into 2-inch lengths). Add in 1 cup shredded carrots, 2 cups chopped tomatoes, ½ cup grated Parmesan cheese, and ½ cup cream. Simmer for 1 minute. Season with salt and pepper. Toss with ½ kilo cooked pasta twist.

TIP: You need not stick to these veggies; use other fresh picks like zucchini, snow peas, broccoli, bell peppers, or eggplant.