Ingredients

• 12 ounces whole wheat fusilli
• 1/2 pound asparagus
• 1 cup baby bella mushrooms, thinly sliced
• 2 carrots, shredded
• 1 yellow bell pepper, cut into thin strips
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• 4 ounces goat cheese, crumbled
• Salt & pepper

Directions

1. Bring a large pot of water to a boil. Add the fusilli and cook as directed. Add the asparagus, mushrooms, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until golden. Add the tomatoes and red pepper flakes; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add Parmesan and half the goat cheese and toss to combine.
3. Garnish pasta with the remaining goat cheese.

Enjoy!