Stir-Fried Pasta Primavera

Stir-Fried Pasta Primavera

This is a great Spring dish with lots of vegetables. Of course the heavy cream and parmesan cheese don’t exactly make this a healthy meal, but I say just ignore that part and think about the veggies. 🙂  This was a great quick meal, and something different than we usually have. We love stir-fry, but we usually make it with soy sauce and serve it over rice. Combining stir fried veggies with pasta and a delicious cream sauce is something we’ll definitely be repeating. The vegetables stayed nice and crisp, and the sauce didn’t taste heavy at all. If you’re looking for a tasty way to get some more veggies into your dinner, this recipe is for you. Oh, and the re-heated leftovers were delicious as well! 🙂

Stir-Fried Pasta Primavera

Stir-Fried Pasta Primavera


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 60 seconds. Using a slotted spoon, transfer the broccoli to a colander, reserving the water in the pot. Add the pasta to the pot and cook according to the package, until al dente. Drain, reserving 1/4 cup of the pasta cooking water.
Meanwhile, heat a large skillet or 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. 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. Stir 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. Serve immediately.

from Rachael Ray Magazine

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1 comment

  1. Yum! I’m loving all these veggies and colors in here. They’re so vibrant, which makes it more pleasing to eat of course. Plus, this dish is just screaming out spring!

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