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1
Take your favorite pasta.
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2
We like bow ties.
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3
Put pasta water on to boil.
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4
As you wait for the water to boil, check refrigerator; what fresh vegetables are available.
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5
Pick one or a handful of every color.
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6
We generally find options like carrots, green beans or pepper, squash.
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7
Leftovers are okay, too, but if you use corn, remove from cob.
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8
Check freezer if your fresh veggies' color selection is low; we've used frozen corn and peas.
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9
If using any frozen vegetables, set aside on counter to defrost.
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10
Together, you want about 3 cups of vegetables once you cut up larger items, chunks or slices, nothing too thick.
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11
Get out the wok and add about 2 tablespoons of oil.
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12
Heat until it sizzles on medium-high heat. By now, you should be able to put on the pasta.
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13
In the wok, stir-fry the fresh vegetables.
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14
If you are using some frozen, make sure they are defrosted/drained; pat with paper towel before you add them to the wok.
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15
When pasta is cooked and drained, immediately toss with egg (it will cook from the heat of the pasta) and several pats of butter.
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16
Gently toss pasta with cooked vegetables; sprinkle with Parmesan cheese and serve.
