Stir Fried Pasta Primavera

By Renna

You'll go back for seconds!

Ingredients

• 3 cups broccoli florets {I used frozen}
• 12 oz fettuccine pasta
• 2 tablespoons olive oil
• 1 red onion, halved and sliced 1/4 inch thick
• 4 carrots, peeled and 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 tablespoon dried basil

Preparation

Step 1

In a large pot of boiling, salted water, cook the broccoli until bright green, about 30 seconds {2 minutes if using frozen}. Transfer to a colander, reserving the water in the pot. Add the pasta to the pot and cook to package directions, until al dente; drain, reserving 1/4 cup of the pasta cooking water.

While the pasta is boiling, heat a 14-inch, flat-bottomed wok over medium-high to 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 2 minutes.

Swirl in the remaining 1 tablespoon oil. Add the broccoli and carrots and stir-fry until the carrots begin to wilt, about 2-3 minutes. Add the tomatoes, season with salt and pepper and stir-fry for 1 minutes. Swirl in the cream, bring to a boil and remove from the heat. Stir in the Parmesan cheese and basil.

Add the pasta and the reserved cooking water to the wok. Toss to coat and season with salt and pepper.