We made this recipe night before last. It was really good. I thought I would share.
Stir-Fried Pasta Primavera (Rachel Ray Magazine)
Prep 20 min
Cook 15 min
3 cups broccoli florets
12 ounces fettuccine pasta
2 T 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 C heavy cream
3.4 C grated Parmesan
1/4 C chopped fresh basil
1. 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.
2. Meanwhile, heat a flat 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.
3. Swirl in the the remaining 1 tablespoon of 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 heat. Stir in the Parmesan and basil.
4. Add the pasta and the reserved cooking water to the work and toss to coat; season with salt and pepper. Serve.
**I would add a few cloves of garlic in with the chopped onions. The recipe didn't call for garlic, but I think it would only make it better.