Farfalle with Asparagus & Carrots

1 t. garlic
½ C. chicken broth
1 C. heavy cream
1-2 C. freshly grated parmesan cheese
1 lb. farfalle pasta
1-2 C. sliced carrots
1-2 C. asparagus, cut into bite size pieces

Saute garlic in butter until it is golden (approx. 1 minute). Add chicken broth and reduce liquid for about 8 minutes. Add cream; simmer 2 minutes, then remove from heat and stir in cheese.

Pasta & Vegetables:
In large pot, cook pasta according to package directions, adding carrots in to cook with the pasta. Add asparagus for the last 3 minutes of boiling time. Drain and toss warm pasta with cream sauce.


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