Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         carrots -- scrubbed
   8                    dried tomatoes -- rehydrated, 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

Preparation:

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, salt and pepper 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.