If the kids are off at Grandma's or away sleeping at a friend's house, this is a great easy recipe for two. A nice side salad and crusty bread with an olive oil/black pepper dip pair well with this dish.

2/3 Cup spiral pasta

6oz. Fresh asparagus tips

1 Medium carrot

1 Teaspoon olive oil

2/3 cup Cherry tomatoes

1 Clove of garlic, minced

1/4 Cup shaved Parmesan cheese

1/4 Cup heavy cream

Black pepper

Parsley for garnish

Cook pasta according to package directions. Cut asparagus in half. Peel and julienne carrot. Cut tomatoes in half. Saute asparagus and carrot in olive oil until crisp tender (about four minutes). Add tomatoes and garlic. Saute one minute. Stir in cheese and cream. Add pepper to taste. Drain pasta and toss with veggies. Garnish with parsley and fresh shaved parm. Serve immediately.

This also works well with grilled chicken breasts sliced and placed on top. (I like to marinade the chicken breasts in Italian dressing.) You just have to double the amount of cheese and cream so it doesn't taste dry.

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