Stir-Fried Pasta Primavera

I adapted a 30-minute meal recipe from "Every Day with Rachael Ray" today for lunch. It was quick and easy to put together, but Mike and I thought it was a little bland. My only guess why would be that I used dried basil instead of freshly chopped. So, use fresh if you're going to try this recipe and let me know how it turns out!

• 3 cups broccoli
• 12 oz. GF spaghetti pasta
• 2 TBS extra virgin olive oil (EVOO)
• 1 red onion, diced
• 10-15 baby carrots, sliced
• 1 cup Roma tomatoes, diced
• Salt and pepper
• 3/4 cup half 'n half
• 3/4 cup shredded Parmesan cheese
• 1 TBS dried basil (I used dried basil, but recommend fresh)

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.

Meanwhile, heat a wok (or large skillet) over high heat. Swirl in 1 TBS EVOO. Add the onion and stir-fry until it is fragrant, about 1 minute.

Swirl in remaining 1 TBS EVOO. Add 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 the heat. Stir in the Parmesan and basil.

Add the pasta and reserved cooking water to the pan and toss to coat. Season with salt and pepper.

I've also shared this recipe on: Seasonal Sunday