| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dish, Pasta, Vegetarian |
3 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Farfalle, bow-tie pasta |
| 1 |
t |
Olive oil, extra virgin |
| 2 |
T |
Butter, unsalted or 3 T |
| 3 |
|
Carrots, julienned |
| 9 |
|
Scallions, cut diagonally |
|
|
Into 1 1/2-inch pieces |
| 40 |
|
Sage leaves, fresh stems |
|
|
Removed |
|
|
Salt and pepper to taste |
|
|
Juice from 1/2 lemon |
| 3 |
T |
Cheese, freshly grated |
|
|
opt |
|
|
g fiber. |
INSTRUCTIONS
Cook pasta in boiling water according to package directions. Meanwhle,
heat a large skillet over medium-high heat. Add oil and 1 1/3 T
butter. When oil and butter are hot and sizzling, add carrots and
saute until soft and golden, about 7 minutes. Add scallions and sage
leaves to carrots. Continue to saute until sage begins to crisp and
scallions are brown, about 7 minutes. Reduce heat and cover to keep
warm and add salt and pepper to taste. When pasta has been cooked al
dente, drain and return to cooking pot. Add lemon juice and remaining
1/2 to 1 1/2 tablespoons butter (amount depends on personal
preference). Toss lightly. Divide pasta evenly among 3 serving bowls
and top each serving with vegetable mixture. Sprinkle with cheese if
desired. Recipe was first place winner in Vegetarian Times recipe
contest. Per serving: 329 cal; 7 g prot; 9 g fat; 53 carb; 10 mg chol;
20 mg sod; Source: Vegetarian Times, October 1993/MM by DEEANNE
Recipe By : File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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