Pasta With Carrots, Sage, And Scallions – a delicious recipe with whole wheat pasta, extra virgin olive oil, carrots, scallions, sage, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
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.
2
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.
3
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.
328
kcal
Calories
10
g
Fat
50
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces whole wheat pasta, 1 tablespoon extra virgin olive oil, 3 large carrots, julienned, 3 scallions, thinly sliced, and more.
Yes, Pasta With Carrots, Sage, And Scallions falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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