Farfalle With Broccoli, Carrots and Tomatoes
By: Elizabeth Schreiter
Published: Tuesday, June 22, 2010 - 6:21am

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

Preparation

1 Bring a large pot of water to boil 2 Cook pasta about one or two minutes less than recommended on package directions. 3 Clean and slice the carrots into thin rounds 4 Cut the broccoli into small florets 5 Roughly dice the stalks 6 Thinly slice the green onions 7 Heat the peanut oil in a skillet over medium-high heat 8 Add minced garlic and saute for about 30 seconds 9 Add broccoli and carrots, and cook 3-5 minutes until the vegetables are softened but are still crisp 10 Add the scallions and cook for another 30 seconds 11 Season well with salt and remove from heat. 12 Mix the vegetables and the pasta, let cool T 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).