Farfalle With Broccoli, Carrots and Tomatoes

Name: Farfalle With Broccoli, Carrots and Tomatoes
Total time: 45 min
Yield: 8 servings
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

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

309 kcal

Calories

13 g

Protein

8 g

Fat

47 g

Carbs

Ingredients

For 8 servings

Estimated cost~€5.25 · ~€0.65/serving

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).