[title subtitle=”RECIPE adapted bbcgoodfood.com
IMAGE Liliya Kandrashevich/Shutterstock][/title]
INGREDIENTS
(serves 4)
2 carrots, shaved to ribbons (you can also chop or slice thin)
1 head broccoli, chopped into small bites
1 cup peas (frozen or fresh)
1 pint cherry tomatoes, halved
3 cloves garlic, finely minced
handful of fresh basil, leaves chopped or left whole
8 ounces bowtie pasta
*reserve 1 cup starchy liquid from cooking the pasta
¼ cup dry white wine (you can also use chicken or vegetable broth)
juice of ½ lemon
1 Tablespoon olive oil
1 Tablespoon butter
½ cup parmesan cheese, shaved, for garnish
Salt and pepper to taste (about 1/4 teaspoon each)
*Other delicious vegetables you can substitute include zucchini, mushrooms, asparagus, yellow squash, and bell pepper.
METHOD
Wash and prep all vegetables, set aside. Bring a pot of well-salted water to a boil and cook pasta to al dente, reserving a cup of the cooking liquid prior to draining.
While pasta cooks, heat a skillet over medium heat and add butter and olive oil. Add carrot ribbons and broccoli pieces and cook for one minute. Add peas, garlic, salt and pepper, and cook one minute. Add the wine and cook for one more minute. Zest the lemon over the vegetables while cooking. Remove from heat, add lemon juice, halved tomatoes and cooked pasta. Stir to combine.
Add a small amount of the reserved liquid from the pasta, about a ¼ cup. Stir, sprinkle with parmesan and fresh basil leaves, stir and serve immediately.
