PENNE WITH CREAMY CARROTS AND SCALLIONS
Different colorful pasta dish. Use veggie broth and it's vegetarian. Use low fat cream cheese and it's low fat. Try using different veggies to suit you. Very versitile for different tastes. I have also served it as a side dish.
Provided by Malriah
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions.
- While pasta is cooking bring broth to a boil in a medium sauce pan.
- Add carrots, peas and garlic to broth; return to a boil, reduce heat, cover and simmer for 10 minutes.
- Add cream cheese and scallions to veggies and stir until cheese is melted.
- Place well drained pasta in a serving bowl.
- Pour veggies/cheese mixture over pasta and toss to coat.
- Serve.
PASTA PRIMAVERA WITH CARROTS, BELL PEPPERS AND SQUASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, chile, garlic, thyme and vinegar; season with 1/2 teaspoon salt and a few grinds of pepper. Reduce the heat to medium low; cover and cook, stirring halfway through, until the vegetables are very tender, about 20 minutes.
- Add the heavy cream to the skillet; bring to a simmer. Gradually stir in the parmesan until just melted, about 1 minute. Add the tomatoes.
- Increase the heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper. Top with more parmesan.
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!
Provided by Spice Princess
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 307.5, Fat 9, SaturatedFat 3.5, Cholesterol 13.1, Sodium 164.7, Carbohydrate 49.4, Fiber 1.8, Sugar 3, Protein 11.5
SCALLIONS AND CARROTS
Make and share this Scallions and Carrots recipe from Food.com.
Provided by littlemafia
Categories Onions
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Saute the scallions in the olive oil for 3 minutes.
- Add the carrots and continue to cook until vegetables begin to soften and turn golden.
- Add butter, soy sauce and sugar and cook 30 seconds more.
COTTAGE CHEESE PASTA WITH TOMATOES, SCALLIONS AND CURRANTS
Satisfying the same creamy urge as mac and cheese, noodles with cottage cheese is a comforting Eastern European staple that's sometimes topped with golden fried onions and a dusting of black pepper and cinnamon. This version trades caramelized onions for slivers of sharp raw scallion to contrast with the richness of the cottage cheese, which melts into a sauce upon contact with the hot pasta. The currants lean into the cinnamon's sweetness, while halved cherry tomatoes and mint make the dish juicy and fresh. It's an unusual take on the original dish that's easy to riff on - feel free to add or leave out ingredients to make it your own.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Put currants in a small bowl and ladle a little of the boiling water over them to cover. Let soak for 10 minutes, then drain.
- Meanwhile, salt the remaining water in the pot. When it returns to a boil, add pasta. Cook according to package instructions until al dente, usually 1 minute less than the package directs. Drain pasta, reserving 1/2 cup pasta cooking water.
- In a large serving bowl, combine scallions, tomatoes, lemon juice and 1/4 teaspoon salt.
- When the currants are soaked, add them to the bowl with the tomatoes and toss to combine. Stir in 2 tablespoons olive oil.
- Add pasta to the serving bowl, along with cottage cheese, pepper and a few splashes of reserved pasta water (about 1/4 cup), and toss until evenly coated. If pasta looks dry, add a little more pasta cooking water, a tablespoon at a time. Stir in herbs. Taste, and add more salt and lemon, if needed.
- To serve, top with a dusting of ground cinnamon (if you like), flaky salt, a lot of black pepper, and more olive oil and herbs. Serve hot, warm or at room temperature.
SECRET SPAGHETTI SAUCE
This spaghetti sauce is 'secret' because it has loads of onions and carrots 'hidden' in it. My husband and kids love it - I quadruple the recipe every time and freeze the extra in zip-lock bags.
Provided by Lisa H
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 20
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
- Chop carrots and onion in the food processor.
- Heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. Stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. Season with salt.
Nutrition Facts : Calories 95 calories, Carbohydrate 9.5 g, Cholesterol 11.5 mg, Fat 4.7 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 1.5 g, Sodium 385.5 mg, Sugar 4 g
BROCCOLI & SAGE PASTA
This healthy vegetarian pasta dish just needs to be thrown together and it's ready in a flash
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 17m
Number Of Ingredients 8
Steps:
- Boil the spaghetti for 1 min. Add the broccoli and cook for 4 mins more.
- Meanwhile, heat the oil in a frying pan and add the shallots and garlic. Gently cook for 5 mins until golden. Add the chillies and sage to the pan and gently cook for 2 mins. Drain the pasta, mix with the shallot mixture in the pan, then scatter with Parmesan, if you like.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.03 milligram of sodium
ROASTED CARROTS AND SCALLIONS WITH THYME AND HAZELNUTS
I bought incredibly sweet, baby red onions - they look like thick red scallions - and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a're golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
- Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
- Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
- Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes - they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you 've removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 367 milligrams, Sugar 6 grams
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