Pasta with Colorful Vegies
Author: 
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 Servings
 
Ingredients
  • Farfalle Pasta – 2 to 3 cups
  • Green beans – 7 to 8
  • Carrots – 2, medium
  • Onions – 1, medium
  • Schezwan sauce – 3 tbsp [Increase the quantity if you want your pasta to be more spicy]
  • Olive oil – 2 tbsp
  • Salt to taste
  • Grated cheese
Instructions
  1. Boil water and cook the pasta exactly as per the package instructions. Carefully check the number of minutes to cook the pasta on the packet and follow it strictly. It will cook the pasta till all-dente, which means “cooked to the “tender crisp” phase – still offering resistance to the bite, but cooked through”.
  2. Drain the pasta but do reserve some of the pasta water. You will definitely need them later.
  3. Chop beans, carrots and onions into thin strips.
  4. Heat olive oil on a wok. Add the chopped vegies and stir-fry for 5 minutes.
  5. Now add the Schezwan sauce and keep stirring.
  6. Add the cooked pasta and stir-well.
  7. At this phase, pasta tends to become sticky and this is when the pasta water becomes so necessary. To remove the stickiness, please DO NOT add any more oil, but add the pasta water little by little as needed and keep stirring. This will make your pasta extremely easy to stir and all vegies and sauces will mix up really well.
  8. Stir till there is no visible liquid. Then remove from heat.
  9. Serve on plate and spread the grated cheese on top.
Recipe by Flavor Quotient at https://www.flavorquotient.com/?p=134