Farfalle with Broccoli, Carrots and Tomatoes

Cook the Pasta:

• Bring a large pot of water to a boil.
• Add a generous pinch of salt and cook the farfalle pasta for 1-2 minutes less than the package directions for al dente.
• Drain and set aside.

Prepare the Vegetables:

• Slice the carrots into thin rounds.
• Cut the broccoli into small florets, and roughly dice the stalks.
• Thinly slice the green onions.

Sauté the Vegetables:

• Heat peanut oil in a skillet over medium-high heat.
• Add minced garlic and sauté for about 30 seconds until fragrant.
• Toss in the broccoli and carrots, cooking for 3-5 minutes until softened but still crisp.
• Add the green onions and sauté for an additional 30 seconds.
• Season with salt to taste and remove from heat.

Assemble the Dish:

• Combine the cooked pasta with the sautéed vegetables in a large mixing bowl. Let the mixture cool slightly.
• Fold in the diced tomatoes and grated cheese just before serving.
• (If preparing in advance, wait to add the tomatoes and cheese until about an hour before serving for the freshest flavor.)

Serve:

• Serve warm or at room temperature as a delicious, colorful pasta dish.