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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