Roasted-Asparagus Pasta Primavera

• 1 1/2 pounds asparagus spears
• 1 cup matchstick carrots
• 1/2 medium sweet onion, halved and thinly sliced (about 1 cup)
• 1 teaspoon bottled minced garlic
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pint grape tomatoes
• 8 ounces uncooked penne (tube-shaped pasta)
• 3/4 cup whipping cream
• 2/3 cup grated fresh Parmesan cheese

1. Preheat oven to 450u0b0.
2. Snap off tough ends of asparagus, and cut asparagus into 1-inch pieces. Combine asparagus and next 3 ingredients in a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450u0b0 for 15 minutes or until vegetables begin to brown, stirring vegetables after 10 minutes. Add tomatoes, and cook an additional 5 minutes.
3. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water.
4. Combine vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.

matchstick carrots, sweet onion, garlic, olive oil, salt, freshly ground black pepper, grape tomatoes, penne, whipping cream, parmesan cheese

Taken from www.myrecipes.com/recipe/roasted-asparagus-pasta-primavera (may not work)