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Preparation time
10 minutes
Total time:
25 minutes
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Ingredients
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1 L (4 cups) farfalle (bow tie pasta)
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1/2 small head of broccoli, broken into florets
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1 carrot, sliced
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1 small bunch of asparagus spears, peeled and cut in three
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60 mL (1/4 cup) olive oil
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2 cloves of garlic, halved or crushed
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2 green onions, chopped
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1 small yellow bell pepper, sliced
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1/2 small green zucchini, sliced
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1/2 small yellow zucchini, sliced
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A pinch of hot pepper flakes (optional)
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To taste, salt
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To taste, ground pepper
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30 mL (2 tbsp.) fresh chopped basil
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To taste, freshly grated parmesan
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60 mL (1/4 cup) grilled pine nuts
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Directions
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Fill a large saucepan with water and bring to boil. Add a generous amount of salt. Add pasta and cook 6 to 7 minutes. Add broccoli, carrots, and asparagus, and continue cooking until pasta is al dente and the vegetables tender, about 10 minutes.
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Meanwhile, heat olive oil in a large skillet over medium heat. When the oil is hot, add garlic and soften for about 2 minutes. Add green onions, bell pepper, and zucchini. Sprinkle with hot pepper flakes, if desired, and add salt and pepper.
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Cook about 5 minutes, stirring occasionally.
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Drain pasta and vegetables (set aside a little of the cooking water), and transfer them to the skillet.
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Mix, adding a little cooking water if needed, to keep the pasta from sticking to the skillet.
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Add basil, parmesan, and pine nuts, and mix well. Serve.
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