Pasta Primavera

1/2 lb asparagus, trimmed and cut into 1 inch pieces
1/2 lb green beans, trimmed and cute into 1 inch pieces
1 sweet orange pepper, cored, seeded and cut into 1/4 inch stripes
1 lb pasta
3/4 cup half and half
3/4 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons olive oil
5 cloves garlic
2 cups grape tomatoes, halved
1/3 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out veggies with a large slotted spoon and place in colander Rinse under cold water.

Add Pasta to boiling water and cook to follow package directions; about 9 minutes. Drain and return to pot.

While pasta is cooking, place half and half, chicken broth, salt, pepper and nutmeg in a small sauce pan. Bring to a simmer over medium heat.

Heat a large nonstick skillet over medium high heat. Add olive oil and garlic and cook 30 seconds. Add cooked veggies and tomatoes. Cook; stirring a few times. Spoon pasta in and mix well. Now add creamy sauce and mix well. Allow to sit and settle for 5 minutes for serving.

Top with Parmesan cheese.