This is another great vegetarian meal. I loved it because it was packed with veggies and a stir-fry. Can't go wrong with that combo.
Ingredients:
3 cups of broccoli florets
12 ounces fettuccine or linguine 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 stir-fry until it is fragrant, about 1 minute.
3. Swirl in the remaining 1 tablespoon oil. Add the carrots and stir-fry until the carrots begin to wilt, about 2 minutes. Add the broccoli and 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.
