I’m addicted to pasta. I could probably eat it every day. This pasta dish is so colorful and tasty! Make sure you measure out all the ingredients before you get started, as it’s a pretty quick process and there are a lot of ingredients.
Stir-Fried Pasta Primavera
3 cups broccoli florets
12 ounces fettuccine pasta
2 tablespoons vegetable oil
1 red onion, halved lengthwise and sliced 1/4 inch thick
4 carrots, sliced 1/4 inch thick
1 cup cherry tomatoes, halved
Salt and pepper
3/4 cup heavy cream
3/4 cup grated parmesan cheese
1/4 cup chopped fresh basil
- In a large pot of boiling, salted water, cook the broccoli until bright green, about 30 seconds. Transfer to a colander, reserving the water in the pot. Add the pasta to the pot and cook until al dente; drain, reserving 1/4 cup of the pasta cooking water.
- Meanwhile, heat a 14-inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the onion and, using a metal spatula, stir-fry until it is fragrant, about 1 minute.
- Swirl in the remaining 1 tablespoon oil. Add the broccoli and carrots and stir-fry until the carrots begin to wilt, about 2 minutes. Add the tomatoes, season with salt and pepper and stir-fry for 1 minute. Swirl in the cream, bring to a boil and remove from the heat. Stir in the parmesan and basil.
- Add the pasta and the reserved cooking water to the wok and toss to coat; season with salt and pepper.
Recipe Credit: Rachel Ray