| 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 |
t |
Olive Oil |
| 1 |
T |
I Can't Believe It's Not |
|
|
Butter – Light Note 1 |
| 3 |
|
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 |
T |
Fresh Lemon Juice |
|
|
Parmesan Cheese, Optional |
| 14 |
|
g Sod 70mg CFF 15.4% |
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 <reggie@reggie.com> NOTES :
Cal 441.9 Total Fat 7.9g Sat Fat 2.6g Carb 83.8g Fib 10.1g Pro Recipe
by: Vegetarian Times, Nov 1994 Posted to EAT-LF Digest by Reggie Dwork
<reggie@reggie.com> on Feb 05, 1999, converted by MM_Buster v2.0l.
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