| 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
<reggie@reggie.com>
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 <reggie@reggie.com> on Feb 05,
1999, converted by MM_Buster v2.0l.
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