Serves 4

In a medium pot over high heat, boil pinwheels in salted water until al dente. Drain and reserve a small portion of the pasta water.

Meanwhile, sauté onion in oil. Season with salt. Once translucent, add the tomatoes. Let cook until juices have been released and they are very loose, 5–10 minutes. Then add the asparagus and peas, and let cook another 3 minutes.  Add cream.

Add drained pasta and reserved water if necessary to loosen sauce.

Season with salt. Top with Parmesan cheese if the kids like.