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
Instructions:
- Bring a large pot of water to boil
- Cook pasta about one or two minutes less than recommended on package directions.
- Clean and slice the carrots into thin rounds
- Cut the broccoli into small florets
- Roughly dice the stalks
- Thinly slice the green onions
- Heat the peanut oil in a skillet over medium-high heat
- Add minced garlic and saute for about 30 seconds
- Add broccoli and carrots, and cook 3-5 minutes until the vegetables are softened but are still crisp
- Add the scallions and cook for another 30 seconds
- Season well with salt and remove from heat.
- Mix the vegetables and the pasta, let cool T
- Then add tomatoes and cheese (note: if cooking ahead of time, wait to add the tomatoes and cheese until about an hour before serving).
