Stir-Fried Pasta Primavera

By boscobojo

Ingredients

• 3 cups broccoli florets
• 12 oz. fettuccine pasta
• 2 Tbl. olive 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

Preparation

Step 1

1. 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.

2. Meanwhile, heat a 14 inch flat bottomed wok over high heat until a beat of water vaporizes upon contact. Swirl in 1 Tbl. oil. Add the onion and, using a metal spatula, stir-fry until it is fragrant, about 1 minute.

3. Swirl in the remaining 1 Tbl. 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.

4. Add the pasta and the reserved cooking water to the wok and toss to coat; season with salt and pepper.