| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Eat-lf mail, Italian, Low fat, Main dishes, Pasta | 3 | servings |
INGREDIENTS
| 1/2 | lb | Farfalle Pasta; This Is Bowtie Shaped Pasta |
| 1 | ts | Olive Oil |
| 1 | tb | I Can't Believe It's Not Butter – Light; Note 1 |
| 3 | md | Carrots; Julienned |
| 9 | Scallions; Cut Diagonally Into 1 1/2" Pieces | |
| 40 | Whole Fresh Sage Leaves; Stems Removed | |
| Salt And Pepper; To Taste | ||
| Juice Of 1/2 Lemon; Or | ||
| 1 | tb | Fresh Lemon Juice |
| Parmesan Cheese; Optional |
INSTRUCTIONS
Note 1: Original recipe used 2 -3 Tbsp unsalted butter... using the original is still below 30% CFF Cook pasta according to package directions. Meanwhile, heat a large skillet over med heat. Add oil and 1 1/2 Tbsp butter. When oil and butter are hot and sizzling, add carrots; saute until soft and golden, about 7 min. Add scallions and sage; saute until sage begins to crisp and scallions begin to brown, about 7 min. Salt and pepper to taste. Reduce heat and cover to keep warm. Drain pasta and return to cooking pot. Add lemon juice and remaining 1/2 - 1 1/2 Tbsp butter, or to taste. Toss lightly. Divide pasta evenly among 3 serving dishes. Top each with carrot-sage mixture. Sprinkle with cheese if desired. Serves 3 Lacto This was very good. Went together easily and quickly. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <[email protected]> NOTES : Cal 441.9 Total Fat 7.9g Sat Fat 2.6g Carb 83.8g Fib 10.1g Pro 14.2g Sod 70mg CFF 15.4% Recipe by: Vegetarian Times, Nov 1994 Posted to EAT-LF Digest by Reggie Dwork <[email protected]> on Feb 05, 1999, converted by MM_Buster v2.0l.
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