1 lb farfalle 1/4 cup extra-virgin olive oil 2 large carrots, diced 1/2 head broccoli, broken into small florets 1 zucchini, halved and cut into half-moons 1 red bell pepper, cored, seeded, cut into strips 1 green bell pepper, cored, seeded, cut into strips 1 yellow bell pepper, cored, seeded, cut into strips 1 garlic clove, minced 1 pinch salt and freshly ground black pepper 1/2 cup freshly grated Parmesan cheese 1/4 cup chopped fresh basil
Bring a large pot of salted water to a boil over high heat.
Add the farfalle and cook according to the package directions until al dente.
Meanwhile, heat the oil in a large skillet over medium heat.
Add the carrots and cover the skillet. Cook, stirring occasionally, until the carrots soften, about 5 minutes.
Add the broccoli and zucchini and cook, uncovered, stirring occasionally, until they soften, about 3 minutes more.
Add the red, green and yellow peppers and cook, stirring often, until they are tender, about 5 minutes.
During the last few minutes, stir in the garlic.
Season with salt and pepper to taste.
Remove from the heat and partially cover the skillet with its lid to keep the vegetables warm.
When the farfalle is done, scoop out and reserve ½ cup of the cooking water.
Drain the farfalle well.
Return the farfalle to its pot. Add the vegetables, Parmesan cheese and basil.
Mix well, adding enough of the reserved cooking water to melt the cheese into a light sauce.
Season again with salt and pepper to taste.
Serve hot, with more Parmesan cheese on the side.
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