| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive05 | 4 | Servings | ||
INGREDIENTS
| 8 | oz | Bow tie pasta |
| 1 1/2 | c | Packaged baby carrots |
| pre-peeled | ||
| 1 | t | Chopped fresh dill |
| 2 | T | Unsalted butter |
| Salt, to taste |
INSTRUCTIONS
Bring a large pot of water to a boil. Carefully lower the carrots and bow tie pasta into the water with liquid measuring cups. Stir with a spoon. Cook the pasta until it is no longer hard or stiff and drain in a colander, keeping at a safe distance as even the steam is hot. Snip the fresh dill over a cutting board with kitchen shears. Return the pasta and carrots to the pot. Add the butter and stir to combine. Stir in the dill. Mix thoroughly with a wooden spoon. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Lynn Fredericks, Culinary Consultant From the TV FOOD NETWORK - (Show # CL-8859 broadcast 04-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-09-1998 Recipe by: Lynn Fredericks Converted by MM_Buster v2.0l.
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 295
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 15.3mg
Sodium: 719.6mg
Potassium: 282.2mg
Carbohydrates: 43.3g
Fiber: 1.4g
Sugar: <1g
Protein: 11.6g