| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
*ravsauce, Mcrecipe |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Carrots; scrubbed |
| 8 |
|
Dried tomatoes; rehydrated and chopped |
|
|
Fresh thyme; to taste |
| 14 |
oz |
Hot cooked pasta; drained |
| 1 |
tb |
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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