Carrots, goat cheese, thyme and sun-dried tomatoes
4 Servings
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