Pepper Pasta Creme Fraiche

Loaded with veggies and only a relatively small amount of pasta, this dish screams fresh and spring.  The little cream and creme fraische (or sour cream) are justified to lend just the lightest creamy bond to the crisp, stir-fried veggies.
3 carrots, cut into matchsticks
1 red pepper, cut into matchstick strips
1 orange pepper cut into matchstick strips
1 yellow pepper cut into matchstick strips
1 leek, trimmed, cleaned and diced
2 cloves garlic, minced

8 oz pasta
7.5 oz creme fraiche, or sour cream
1/4 cup half and half or light cream
freshly grated nutmeg, about 1/4 tsp
cayenne pepper, about 1/8 tsp
palmful fresh Italian parsley, chopped

Heat 2-3 quarts of salted water in a pot for the pasta. When boiling, add pasta and stir. Cook just until al dente and drain well.

Meanwhile, sauté the carrots, peppers and leeks in a large skillet in a bit of olive oil. Cook for about 10 minutes, until the veggies are just crisp-tender. Add the garlic and cook another 1-2 minutes.

Now add the creme fraiche and light cream to the veggies and bring to a boil. Toss in the pasta and season with nutmeg and cayenne. Turn out to a serving bowl and garnish with parsley.

Serves 4.

Cook's Note:  For variety, I used purple carrots.