Carrots, Goat Cheese, Thyme And Sun-Dried Tomatoes


Course : Italian
Source:
Serves: 4
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Ingredients:


2 large carrots -- scrubbed

8 medium dried tomatoes -- rehydrated, chopped

1 teaspoon fresh thyme -- to taste

14 ounces hot cooked pasta -- drained

1 tablespoon olive oil

8 ounces goat cheese -- grated OR fresh parmesan

1 teaspoon salt and pepper
 

Preparation / 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, 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.


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