Pasta with vegetables

Carrots, tomato, broccoli ... vegetables, it goes alone with this recipe in Italian fashion!


  • For 2 servings:
  • 70 g of farfalle
  • 1 knob of butter
  • 1 C. tablespoon of olive oil
  • 40 g carrots cut into small cubes
  • 1 tomato
  • 40 g bouquets of broccoli
  • 10 cl of whipping cream
  • 15 g grated Parmesan cheese


In the butter and oil mixture, fry the diced carrots for 5 minutes and then the broccoli for 7 to 8 minutes, stirring gently. Add the cream and the tomato cut into small cubes, at the end of cooking. Salt and reserve under cover. Meanwhile, boil a large pot of salt water and throw away the farfalle. Cook for 10 minutes. Drain pasta and top with filling. Sprinkle with parmesan and serve hot.