45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 132g
Price Per Serving: 0.96$
309kcal
Nutrition
Calories: 309kcal
Protein: 16.31%
Fat: 22.61%
Carbs: 61.08%
Ingredients
- 1 pound farfalle pasta
- 2 tablespoons vegetable oil; peanut oil preferred
- 3 carrots
- 2 inches broccoli (that's what she said)
- 2 bunches spring onion
- 3 garlic clove minced
- 1 cup parmesan grated
- 1 container grape tomatoes
Equipment
Directions
- 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).
Nutrition Facts
Properties
Nutrition Score
14.743913043478%
Flavonoids
Taste
Nutrients percent of daily need