Farfalle with Broccoli and Carrots
Farfalle pasta mixed with sautéed broccoli, carrots, diced tomatoes, and garlic.
Servings: 4 servings
Calories: 350kcal
Cost: $$
Ingredients
- 1 lb. farfalle
- 4 cups broccoli florets
- 1 can 15 oz. diced tomatoes
- 2 medium carrots cut into sticks
- 4 cloves of garlic sliced
- ½ cup chicken broth
- ¼ cup extra virgin olive oil
- 1 tsp. salt
- ¼ tsp. black pepper
- 2 tbsp. grated cheese
Instructions
- Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
Preparing the Pasta:
- Prepare the farfalle according to the package instructions for al dente. Drain pasta and set aside.
Preparing the Vegetables:
- While the farfalle is cooking, in a large skillet or pot on high heat add the extra virgin olive oil and garlic and sauté until golden, about 1-2 minutes.
- Next, add the broccoli, carrots, salt, and black pepper and sauté for 5 minutes, mixing occasionally.
- Next, lower to medium heat and add the diced tomatoes and chicken broth. Bring to a simmer and cook for 5 minutes, mixing occasionally.
Brining it All Together:
- Continuing on medium heat add in the cooked pasta and grated cheese and cook for 5 minutes, mixing occasionally to incorporate all of the ingredients.
To Serve:
- Place the farfalle in a large serving bowl and sprinkle with more grated cheese.
Notes
Invent Your Recipe:
This recipe is full of fresh flavors from the broccoli and carrots. With pasta, the possibilities are basically endless with the combination of ingredients you can use to make a great dish. If you like a certain vegetable add it to some pasta and you have a meal.
For this specific recipe you can substitute the broccoli and carrots for green beans, peas, spinach, Brussel sprouts, cauliflower...and the list goes on.
Nutrition
Calories: 350kcal
