Big Bowl Pasta Primavera

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces spaghetti, broken into thirds
• 2 1/2 quarts boiling water
• 1 tablespoon oil
• 2 teaspoons salt
• 1 1/3 cups evaporated milk
• 2/3 cup parmesan cheese
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon oil
• 2 carrots, cut into matchsticks
• 1 medium onion, thinly sliced
• 1/2 cup celery, thinly sliced
• 1 garlic clove, minced
• 1 tablespoon oil
• 1 cup cauliflower floret
• 1 cup broccoli floret
• 1 cup pea pods (fresh or frozen partially thawed and cut in half)
• 1 cup zucchini, slivers with peel
• 8 cherry tomatoes, halved

Recipe

• 1 combine evaporated milk, parmesan cheese, parsley, basil, 1 tsp salt, 1/4 tsp pepper in bowl, set aside.
• 2 cook spaghetti in boiling water and oil and 2 tsp salt in a large uncovered pot for 11-13 minutes, or until tender,drain. transfer to big bowl, cover with foil to keep warm.
• 3 heat wok or frying pan on medium-high heat, add 1 tbsp oil, add carrots, onion, celery and garlic, stir fry until soft. transfer to big bowl.
• 4 add 1 tbsp oil to hot wok, add cauliflower and broccoli, stir fry 4 minutes, add pea pods and zucchini, stir fry 2 minutes.
• 5 add tomatoes and evaporated milk mixture,stir until heated through. transfer to big bowl toss to mix every thing well.
• 6 my family loves this with a few handfuls of cooked prawns on the top. i don't like crunchy carrots in this dish, par boil them for 5 minutes.