Stir-Fried Pasta Primavera

Meatless Monday Menu – Stir-Fried Pasta Primavera, Salad
Farm Share Produce – Red Onion, Carrots, Basil (from freezer)

Stir-Fried Pasta Primavera
Based on recipe in Everyday with Rachael Ray February 2011

12 ounces spaghetti or fettuccine
1 bag frozen broccoli florets, defrosted
3 T olive oil
1 red onion, thinly sliced
4 carrots, thinly sliced
1 cut cherry tomatoes, halved
Salt and pepper (I used crushed red pepper for a little kick)
¾ cup half and half
¼ cup chopped basil
¾ cup parmesan cheese

Cook pasta according to package directions. Drain and set pasta aside when finished. Reserve ¼ cup of pasta water.

In wok or deep skillet heat 1 T olive oil. Stir-fry defrosted broccoli until it begins to become light golden brown. Remove and reserve.
Add 1 T olive oil to hot pan, add onion and stir-fry until fragrant, 1 minute.
Add 1 T olive oil, add reserved broccoli and carrots, stir-fry 2-3 minutes. Add tomatoes and season vegetables with salt and pepper. Stir-fry 1 minute. Add cream and frozen basil, bring mixture to a boil. Remove from heat and stir in parmesan cheese.
Add the pasta and reserved pasta water to mixture, toss to coat.


Frozen Herbs
http://purplecook.blogspot.com/2010/07/freezing-herbs.html
I just love this method for freezing fresh herbs from the summer. It’s been great having them around.