Free Recipe Farfelle with Carrot, Sage and Scallion
Recipe Type: Free Vegetarian Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 3
Ingredients for Farfelle with Carrot, Sage and Scallion Recipe
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)
Farfelle with Carrot, Sage and Scallion Preparation
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
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