Farfalle With Broccoli Carrots and Tomatoes

Farfalle With Broccoli, Carrots and Tomatoes

Farfalle With Broccoli, Carrots and Tomatoes

45 minutes

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Details
  • Serving Size:   8
  • Weight Watchers:   8 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1 pound farfalle pasta
  • 2 tablespoons peanut oil
  • 3 carrots
  • 2 inches large broccoli heads (that's what she said)
  • 2 bunches of scallions
  • 3 garlic cloves, minced
  • 1 cup + of Parmigiano-Reggiano, grated
  • 1 container grape tomatoes
Instructions

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).

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