Stir-Fried Pasta Primavera

stir fried pasta primavera
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

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.

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.

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