Carrots, goat cheese, thyme and sun-dried tomatoes

Ingredients

Quantity		Ingredient
2	larges	Carrots; scrubbed
8		Dried tomatoes; rehydrated and chopped
		Fresh thyme; to taste
14	ounces	Hot cooked pasta; drained
1	tablespoon	Olive oil
8	ounces	Goat cheese; grated or fresh parmesan
		Salt and pepper

Directions

Heat a sauce pan with water to cook the carrots. Grate the carrots into long shreds, then cook for 1 minute in the pan of water. Drain and return to the pan; add the sun-dried tomatoes and some fresh thyme to taste.

Place hot pasta in a warmed serving bowl. Toss with olive oil, carrot mixture and cheese, sald and pepepr to taste. Toss gently and serve on warm plates.

Notes: Use any flat pasta like farfalle, short broad egg noodle, or ravioli. Add a little citrus peel to the water used to rehydrate the tomatoes. Fast! Attractive.

>from Simple Pasta Dishes in Vegetarian Pasta by Rose Elliot (1997) Random House.

Recipe by: Vegetarian Pasta by Rose Elliot (1997) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 27, 1998

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