Summary

Ingredients

• 250 g pasta to taste
• 2 spring onion (s)
• 3 carrot (s)
• 6 stalks asparagus, green
• 3 tablespoon olive oil
• 1 shot white wine
• 200 ml cream
• salt and pepper
• Parmesan, freshly grated

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Instructions

1. Cook the pasta in salted water until al dente. I used penne in this dish. Peel the carrots and cut or slice them into thin strips. Cut the spring onions and asparagus into pieces approx. 2 cm long. Heat the olive oil in a pan and sweat all the vegetables in it. Deglaze with a dash of white wine and add the cream. Season to taste with salt and pepper and simmer. Drain the pasta, mix with the vegetable sauce, sprinkle with grated Parmesan and serve.