| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Main dish, Pasta |
3 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Farfalle (bow-tie pasta) |
| 1 |
ts |
Olive oil — extra virgin |
| 2 |
tb |
Butter — unsalted (or 3 T) |
| 3 |
md |
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 |
tb |
Cheese — freshly grated |
|
|
(opt) |
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; 4
g fiber.
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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