Farfalle with carrot, sage and scallion <r t>

3 servings

Ingredients

Quantity Ingredient
½ pounds Farfalle Pasta; This Is Bowtie Shaped Pasta
1 teaspoon Olive Oil
1 tablespoon I Can't Believe It's Not Butter - Light; Note 1
3 mediums 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 tablespoon Fresh Lemon Juice
Parmesan Cheese; Optional

Directions

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 1½ 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 ½ - 1 ½ 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@...>

NOTES : Cal 441.9 Total Fat 7.9g Sat Fat 2.6g Carb 83.8g Fib 10.1g Pro 14.2g Sod 70mg CFF 15⅖%

Recipe by: Vegetarian Times, Nov 1994 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Feb 05, 1999, converted by MM_Buster v2.0l.

Related recipes