Farfalle with broccoli, carrots and tomatoes

Name: Farfalle with broccoli, carrots and tomatoes
Total time: 45 min
Yield: 8 servings
Ingredients: 453.59 g farfalle; 2 Tbsps peanut oil; 3 carrots; 2 inches broccoli; 2 bunches green onions; 3 whole garlic clove; 100 g parmigiano reggiano; 1 container grape tomatoes

Farfalle With Broccoli, Carrots and Tomatoes is a delicious main course featuring farfalle pasta, broccoli, carrots, and tomatoes. This recipe covers 15% of your daily requirements of vitamins and minerals, making it a nutritious option. It is suitable for a balanced diet and is a great dish to enjoy during a cozy dinner at home.

Ingredients

farfalle

453.59 g

peanut oil

2 Tbsps

carrots

broccoli

2 inches

green onions

2 bunches

whole garlic clove

parmigiano reggiano

100 g

grape tomatoes

1 container

Method

Bring a large pot of water to boil
Cook pasta about one or two minutes less than recommended on package directions.
Clean and slice the carrots into thin rounds
Cut the broccoli into small florets
Roughly dice the stalks
Thinly slice the green onions
Heat the peanut oil in a skillet over medium-high heat
Add minced garlic and saute for about 30 seconds
Add broccoli and carrots, and cook 3-5 minutes until the vegetables are softened but are still crisp
Add the scallions and cook for another 30 seconds
Season well with salt and remove from heat.
Mix the vegetables and the pasta, let cool T
Then add tomatoes and cheese (note: if cooking ahead of time, wait to add the tomatoes and cheese until about an hour before serving).