Makes 4 servings. Recipe from Epicurious.
12 oz. bowtie pasta
Extra Virgin olive oil
1 clove of garlic minced
1 cup fresh or frozen peas
1 large carrot, sliced with vegetable peeler into carrot ribbons
1 cup sweet cherry tomatoes, halved
Fresh grated parmesan cheese
Fresh basil to garnish
Salt and pepper to taste
Nutritional info per serving
Total Fat: 11g
Total Carbs: 56g
Dietary Fiber: 3g
- Bring a large pot of salted water to boil. Add pasta and mix until all is immersed. Reduce heat to simmer and set timer to package directions. In a large saucepan, or a wok, heat a few tablespoons of olive oil to which clove of garlic has been added.
- Warm over low heat taking care that garlic doesn't burn. Add the carrots and peas and simmer covered for 4-5 minutes until vegetables become al dente. If vegetables appear dry, you can either add more oil (or be health conscious) and add a few tablespoons of water.
- When vegetables are al dente, add cherry tomatoes, salt and pepper and a sprinkling of chili flakes to taste. Mix thoroughly and heat through over low heat until pasta is ready (about 3 or 4 minutes) and vegetables are cooked through.
- Drain pasta into heated bowl. Moisten with a circle or two of olive oil, top with cooked vegetables, basil and grated parmesan cheese.