![](https://spoonacular.com/recipeImages/642582-636x393.jpg)
Ingredients
- 1 pound farfalle pasta
- 2 tablespoons peanut oil
- 3 carrots
- 2 inches large broccoli heads (that's what she said)
- 2 bunches of scallions
- 3 garlic cloves, minced
- 1 cup + of Parmigiano-Reggiano, grated
- 1 container grape tomatoes
Ready In 45 Minutes
Servings: 8
Cooking Instructions
Step 1
- Bring a large pot of water to boil
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Step 2
- Cook pasta about one or two minutes less than recommended on package directions.
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- Length: 2 minutes
Step 3
- Clean and slice the carrots into thin rounds
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Step 4
- Cut the broccoli into small florets
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Step 5
- Roughly dice the stalks
Step 6
- Thinly slice the green onions
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Step 7
- Heat the peanut oil in a skillet over medium-high heat
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Step 8
- Add minced garlic and saute for about 30 seconds
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Step 9
- Add broccoli and carrots, and cook 3-5 minutes until the vegetables are softened but are still crisp
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- Length: 5 minutes
Step 10
- Add the scallions and cook for another 30 seconds
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Step 11
- Season well with salt and remove from heat.
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Step 12
- Mix the vegetables and the pasta, let cool T
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Step 13
- Then add tomatoes and cheese (note: if cooking ahead of time, wait to add the tomatoes and cheese until about an hour before serving).
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