Farfalle With Broccoli, Carrots and Tomatoes
Farfalle With Broccoli, Carrots and Tomatoes requires approximately 45 minutes from start to finish. For 96 cents per serving, you get a main course that serves 8. One portion of this dish contains approximately 13g of protein, 8g of fat, and a total of 309 calories. 4 people have tried and liked this recipe. It is brought to you by Foodista. If you have parmigiano-reggiano, peanut oil, carrots, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is outstanding. Farfalle With Broccoli, Carrots and Tomatoes, Farfalle with Tomatoes, Onions, and Spinach, and Farfalle with Tomatoes and Feta Cheese are very similar to this recipe.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
pot
frying pan
Cooking instruction summary:
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).
Step by step:
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).
Nutrition Information:
covered percent of daily need
