Pasta With Carrots, Sage, and Scallions

"I adapted this from an old Vegetarian Times cookbook. It's a big hit with my carrot-loving hubby -- I think we eat this at least once a week! The original recipe called for farfalle/bow tie pasta, but it really works with any shape. You can adjust the amount of sage according to how big the leaves are -- what you are going for is a nice handful. Whatever you do, please do not try to sub dried sage, it won't work! You can, however, use whatever type of hard grating cheese you have handy -- I have used Parmesan, Asiago, and Pecorino Romano, all with good results. (The original recipe called for Monterey Jack, but I thought that was just weird...) Anyway, hope you enjoy this as much as I do!"
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Ready In:




  • Bring a big pot of water to a boil and cook the pasta until al dente. When it's done, drain and put back in the pot to keep warm.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat. When hot, add the carrots and cook, stirring frequently, until they are lightly browned, about 5 minutes (more or less depending on how thinly they are cut). Add the scallions and sage to the pan and stir around for a couple minutes. Season to taste with salt and pepper. If the pasta is still cooking, set the skillet off to the side and keep warm.
  • Add the butter and lemon juice to the drained pasta and stir until the butter is melted and everything is combined well. Divide the pasta among 4 serving plates and top with the carrot mixture. Serve garnished with the cheese.

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<p>Updated June 2011:</p> <p>I'm 32 and married to the absolute love of my life.&nbsp; We just bought our first real home together and we're settling in, trying to get things just the way we want them.&nbsp; Hopefully before too long we will be starting a family!&nbsp; After DH finishes college, that is...</p> <p>I'm a vegetarian, but DH loves meat, although he likes a lot of vegetarian food, too.&nbsp; I like to find meat recipes that I can modify to be veg so we can cook it together side by side -- in two separate pots.&nbsp; Now that we have a real house, DH is obsessed with grilling everything possible, so I'm expecting that to rub off on me as well.&nbsp; I'm excited about grilling fruit this summer.&nbsp; I also grow my own herbs and will be planting a vegatable garden next summer when we are settled in better.</p> <p>Besides that, I am an artist (but have to have a crappy day job to pay the bills, not even worth mentioning, LOL<img title=Tongue src=/tiny_mce/plugins/emotions/img/smiley-tongue-out.gif border=0 alt=Tongue />)&nbsp; I really hope to have my art represented in galleries within a couple years or so, and maybe make most of my living that way.&nbsp; In the meantime, ya gotta do what ya gotta do!</p> <p>&nbsp;</p> <p>A bit on how I rate recipes:</p> <p>5 stars:&nbsp; I made this more or less as written and loved it, will definitely make it again.&nbsp; I may have made some very minor changes like lowering the fat and/or sodium, subbing veg stock for chicken stock to make it vegetarian, increasing the amount of cayenne, etc.&nbsp; but nothing that would change the basic character of the recipe.</p> <p>4 stars:&nbsp; I enjoyed this a lot but had to make some big changes to accomodate our personal tastes.&nbsp; This would include completely changing the cooking method but using the same ingredients (like roasting veggies instead of boiling, etc.) or seriously modifying the amount of something (like if there is way too much or way too little liquid for my tastes, etc.)</p> <p>3 stars:&nbsp; This would be something that just didn't turn out and I don' t think it was my fault -- like if I suspect there is a typo in the ingredients or instructions, and I had to totally improvise in order to save it.</p> <p>I have never yet and will try not to rate anything less than 3 stars -- if I have serious trouble with a recipe, I would leave a comment without stars to explain why I had trouble.&nbsp; I can usually tell whether I will like a recipe before I make it, so I wouldn't want to ruin someone's ratings just because I didn't care for it.</p>
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