Farfalle With Broccoli, Carrots And Tomatoes

• 1 pound farfalle pasta
• 2 tablespoons peanut oil
• 3 carrots
• 2 inches broccoli large, heads, that's what she said
• 2 bunches scallions
• 3 garlic cloves minced
• 1 cup Parmigiano Reggiano + of, grated
• 1 container grape tomatoes

1. Bring a large pot of water to boil
2. Cook pasta about one or two minutes less than recommended on package directions.
3. Clean and slice the carrots into thin rounds
4. Cut the broccoli into small florets
5. Roughly dice the stalks
6. Thinly slice the green onions
7. Heat the peanut oil in a skillet over medium-high heat
8. Add minced garlic and saute for about 30 seconds
9. Add broccoli and carrots, and cook 3-5 minutes until the vegetables are softened but are still crisp
10. Add the scallions and cook for another 30 seconds
11. Season well with salt and remove from heat.

pasta, peanut oil, carrots, broccoli, bunches scallions, garlic, tomatoes

Taken from www.yummly.com/recipe/Farfalle-With-Broccoli_-Carrots-and-Tomatoes-1657686 (may not work)