Farfalle With Broccoli, Carrots and Tomatoes
Farfalle With Broccoli, Carrots and Tomatoes might be just the main course you are searching for. This recipe makes 8 servings with 309 calories, 13g of protein, and 8g of fat each. For 96 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 4 people have made this recipe and would make it again. If you have parmigiano-reggiano, broccoli heads, carrots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns an excellent spoonacular score of 83%. If you like this recipe, take a look at these similar recipes: Farfalle With Broccoli, Carrots and Tomatoes, Farfalle with Tomatoes and Feta Cheese, and Farfalle with Sausage, Tomatoes, and Cream.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1 pound farfalle pasta
- 2 tablespoons peanut oil
- 3 carrots
- 2 inches broccoli heads
- 2 bunches scallions
- 3 garlic cloves
- 1 cup parmigiano-reggiano
- 1 container grape tomatoes
Instructions
- 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).