Carrots, Goat Cheese, Thyme And Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | *ravsauce, Mcrecipe | 4 | Servings |
INGREDIENTS
| 2 | Carrots, scrubbed | |
| 8 | Dried tomatoes, rehydrated | |
| and chopped | ||
| Fresh thyme, to taste | ||
| 14 | oz | Hot cooked pasta, drained |
| 1 | T | Olive oil |
| 8 | oz | Goat cheese, grated or fresh |
| parmesan | ||
| Salt and pepper |
INSTRUCTIONS
Heat a sauce pan with water to cook the carrots. Grate the carrots into long shreds, then cook for 1 minute in the pan of water. Drain and return to the pan; add the sun-dried tomatoes and some fresh thyme to taste. Place hot pasta in a warmed serving bowl. Toss with olive oil, carrot mixture and cheese, sald and pepepr to taste. Toss gently and serve on warm plates. Notes: Use any flat pasta like farfalle, short broad egg noodle, or ravioli. Add a little citrus peel to the water used to rehydrate the tomatoes. Fast! Attractive. >from Simple Pasta Dishes in Vegetarian Pasta by Rose Elliot (1997) Random House. Recipe by: Vegetarian Pasta by Rose Elliot (1997) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 527
Calories From Fat: 315
Total Fat: 35.3g
Cholesterol: 90.2mg
Sodium: 1357.3mg
Potassium: 260.8mg
Carbohydrates: 18.5g
Fiber: 1.9g
Sugar: 6.9g
Protein: 32.5g