2 Tb olive oil
2 garlic cloves, chopped fine
2 cups Contadina Crushed tomatoes
1/4 cup water
Salt/freshly ground pepper to taste
8 asparagus, trimmed and cut into 1" pieces
2 medium carrots, cut into 1/4" slices
2 small zucchini, cut into 1/4" slices
1/2 cup shelled, fresh peas
1 lb cappellini (angel hair)
2 tsp salt
1/2 cup heavy cream
1 cup Parmagiano-Reggiano cheese
Make the Tomato Sauce: Heat the olive oil over medium-high heat in a large saucepan. Add the garlic and cook until softened and lightly browned. Add the tomatoes and 1/4 cup of water, season with salt & pepper and bring to a boil. Lower heat to a simmer and cook until thickened 15-20 minutes.
Cook the Vegetables: Bring a pot of salted water to a boil. Add the asparagus, carrots, zucchini and peas to the water. Blanch the vegetables in the boiling water for 5 minutes. Drain the vegetables, add tomato sauce, stir and cook the sauce for 5 more minutes.
Finish the Dish: Bring a large pot of water to a boil while the tomato sauce is cooking. Add the angel hair and 2 Tb of salt. Cook uncovered over high heat until al dente. Drain pasta, return to the pot it was cooked in and pour in the sauce with the vegetables. Add the cream and cheese and still until well mixed. Dish out into individual bowls and serve.