Pasta Primavera

Ingredients

serves 6 to 8

In a large sauté pan, heat the tablespoon of olive oil over medium-high heat until almost shimmering. Add the garlic and sauté for about 1 minute, or until lightly golden brown. Add the carrots and half of the tomatoes and cook for 2 to 3 minutes, until the carrots begin to soften.
Add the stock, bring to a boil, immediately reduce the heat, and simmer for 10 to 12 minutes to reduce slightly.
Meanwhile, cook the pasta in boiling salted water according to the package directions so that the pasta is al dente. Drain, drizzle with olive oil, and set aside until needed.
Add the heavy cream to the reduced stock in the sauté pan and bring the liquid to a boil over medium-high heat. Add the broccoli, sugar snap peas, asparagus, and remaining tomatoes. Reduce the heat and simmer the sauce for about 5 minutes, or until slightly thickened and the vegetables are tender. Add the grated cheese and season to taste with salt and pepper.
Transfer the pasta to a large serving bowl and toss with the primavera sauce. Taste and adjust the seasonings. Serve immediately.