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Carrot Pasta

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Italian Italian1 4 servings

INGREDIENTS

1/2 lb Carrot; peeled and sliced
2 c Chicken broth; unsalted
1 Egg
1 ts Olive oil
2 c Semolina

INSTRUCTIONS

Combine carrots and broth in a saucepan, over a moderate flame Bring
to a boil, reduce heat, and simmer for 25-30 minutes, until tender
and Liquid has evaporated (watch carefully towards the end) puree
carrots in a Food processor combine flour, carrots, and egg in a food
processor with Machine running, add oil, and process until mixture
forms a ball knead until Pasta is glove-leather soft rollout to
desired thickness cut into strips or Shapes cook in boiling-salted
water for 2-3 minutes, until barely tender Drain well serve hot,
garnished as desired
Per serving: 67 Calories (kcal); 3g Total Fat; (40% calories from
fat); 4g Protein; 6g Carbohydrate; 47mg Cholesterol; 413mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: TJ Hill - Appetites Catered
Converted by MM_Buster v2.0n.

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