Stir Fry Pasta Primevera

3 cups broccoli florets


12 ounces fettuccine 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

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. 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, using a metal spatula, stir-fry until it is fragrant, about 1 minute. Swirl in the remaining 1 tablespoon oil. Add the broccoli and carrots and stir-fry until the carrots begin to wilt, about 2 minutes. Add the 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. Add the pasta and the reserved cooking water to the wok and toss to coat; season with salt and pepper

recipe source: racheal ray online mag

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