Stir-Fried Pasta Primavera

February 2011
Stir-Fried Pasta Primavera

by 5 people

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Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

Ingredients
  • 3 cups broccoli florets
  • 12 ounces fettuccine pasta
  • 2 tablespoons vegetable 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
Directions
  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 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 1 minute.
  3. Swirl in the remaining 1 tablespoon 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.
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