- 1 Pound spaghetti or fettuccine
- 2 Cups fresh broccoli florets chopped
- 1 yellow pepper, sliced
- 1 Cup fresh snap peas
- 1 Cup grape tomatoes
- 3 Tablespoons extra virgin olive oil
- 2 cloves of garlic, minced
- 1/4 Cup dry white wine
- 1/4 Cup vegetable or chicken stock
- 1/4 Cup pasta water
- 1 Teaspoon freshly ground pepper
- 1/3 Cup freshly grated Grana Padano cheese
- Juice of fresh lemon
Bring water to a rapid boil in a large saucepan.
Drop pasta into boiling water and stir well the first minute to keep the pasta from sticking together.
Cook the pasta 1 minute LESS than the cooking time suggests.
When there are only 2 minutes left in the cooking time, drop in the broccoli, pepper, and snap peas to cook with the pasta.
Be sure to reserve 1/4 cup of the pasta water for the sauce, after draining the pasta.
As the pasta and vegetables cook, in a large heavy skillet, heat the olive oil 1 minute or until hot and sauté the onion and garlic until lightly golden, about 3 minutes.
Deglaze the pan with the white wine and then add in the stock and reserved cooking liquid. Season with pepper.
Toss the cooked pasta and vegetables with the pan sauce. Add in the grated Grana Padano cheese, cherry tomatoes, and juice of the lemon.
Serve with additional Grana Padano Cheese.