Cappellini Giadenera

This is one of my favorite meals. I say that about everything, I know, but this really is one of my favorites. It's inspired by the cappellini giadenera dish at Pasta Lovers Trattoria in New York City. Don't be shy about adding other vegetables.

Cappellini Giadenera
cappellini pasta
2 carrots, cut into matchsticks
1/2 red pepper, cut into thin strips
1/2 yellow or orange pepper, cut into thin strips
1 head broccoli, cut the head into chunks and the ends into matchsticks
1 cup snow or sugar snap peas, or fresh green beans
1 cup frozen peas
1/2 cup cherry tomatoes, cut in half
fresh basil, cut into thin strips
4 cloves garlic, cut thinly
2 cups chicken broth
fresh Parmesan
salt and pepper

I like to cut the carrots, peppers and broccoli ends into matchsticks. You could definitely cut them into chunks, but I like them long and thin for this.

Cook pasta according to package directions. Meanwhile, stir fry garlic, carrots and peppers for a few minutes, seasoning with salt and pepper as you go. Add broccoli and cook for another 2-3 minutes. Add chicken broth and cook until veggies are just about done. Add both kinds of peas and tomatoes. Add pasta, basil and fresh Parmesan. Serve immediately.