Stir-Fried Pasta Primavera

by Allison @ Alli 'n Son on February 20, 2011

I have a whole laundry list of recipes to share. The number of recipes far out numbers the days that I actually post recipes. I like to eat. But more importantly, I like to try new things.

I had this entirely different recipe planned for this week. One that involved cheese and tomatoes. Spinach and balsamic vinaigrette. And this tasty Rosemary Foccacia. But you all are just going to have to wait until next week. Because today’s recipe just could not be ignored.

It’s technically vegetarian, but you could very easily add some shrimp to round it out. Which is exactly what we were planning on doing, until I realized I forgot to take the shrimp out of the fridge and I was just too lazy to thaw it in cold water. Which takes like 4 minutes. I know, way too much effort.

It’s creamy. There’s pasta, and who doesn’t love pasta. If you don’t, you are crazy. Seriously, you should get that checked out. And there are like tons of veggies. And cheese. Did I mention the cheese? There’s cheese.

Get ready for the best pasta meal you’ve ever had. If not the best, it will at least be in the top 5. I swear.

Stir-Fry Pasta Primavera

Stir-Fried Pasta Primavera

  • 3 cups broccoli florets {I used frozen}
  • 12 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 1 red onion, halved lengthwise and sliced 1/4 inch thick
  • 4 carrots, peeled and sliced 1/4 inch thick {or about 12 baby carrots sliced}
  • 1 cup cherry or grape tomatoes, halved
  • salt and pepper
  • 3/4 cup heavy cream
  • 3/4 cup grated Parmesan cheese {the good kind, not the kind in the “green” bottle}
  • 1/4 cup chopped fresh basil or about 1 tablespoon dried basil

In a large pot of boiling, salted water, cook the broccoli until bright green, about 30 seconds {2 minutes if using frozen}. Transfer to a colander, reserving the water in the pot. Add the pasta to the pot and cook to package directions, until al dente; drain, reserving 1/4 cup of the pasta cooking water.

While the pasta is boiling, heat a 14-inch, flat-bottomed wok over medium-high to high heat, until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the onion and, using a metal spatula, stir-fry until it is fragrant, about 2 minutes.

Swirl in the remaining 1 tablespoon oil. Add the broccoli and carrots and stir-fry until the carrots begin to wilt, about 2-3 minutes. Add the tomatoes, season with salt and pepper and stir-fry for 1 minutes. Swirl in the cream, bring to a boil and remove from the heat. Stir in the Parmesan cheese and basil.

Add the pasta and the reserved cooking water to the wok. Toss to coat and season with salt and pepper.

Grab some giant plates, dump as much as will fit on that plate, and dig in. And yes, you will go back for seconds.

Meal Plan


Monday: Chicken fajitas
Tuesday: Leftovers {we have a lot}
Wednesday: Pancake, bacon, egg and cheese sandwiches
Beecher’s World’s Best Mac and Cheese
Friday: Homemade pizza on beer battered crust and homemade sauce {}
Saturday: Turkey tenderloin wrapped in bacon with spinach salads
Sunday: French toast on homemade French bread



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