Orecchiette With Rosemary Carrots

orecchiette-rosemary-carrots
Photo by Paul Sirisalee
Orecchiette With Rosemary Carrots 5.0 2 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 528 calories
    • Fat 19 g
    • Sat Fat 11 g
    • Cholesterol 45 mg
    • Sodium 443 mg
    • Protein 13 g
    • Carbohydrate 76 g
    • Sugar 7 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 60 mg

Cook the pasta according to the package directions; drain.Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat. Add the carrots, rosemary, and ¾ teaspoon each salt and pepper. Cook, stirring often, until tender, 12 to 15 minutes.Add the pasta, lemon juice, and the remaining 2 tablespoons of butter to the carrots and toss to combine.Serve the pasta topped with grated Parmesan.

Ingredients

  1. Check 3/4 pound orecchiette or other short pasta
  2. Check 4 tablespoons (1/2 stick) unsalted butter
  3. Check 1 pound carrots, cut into 1-inch pieces
  4. Check 1 tablespoon finely chopped fresh rosemary leaves
  5. Check kosher salt and black pepper
  6. Check 1 tablespoon fresh lemon juice
  7. Check grated Parmesan, for serving

Directions

  1. Cook the pasta according to the package directions; drain.
  2. Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat. Add the carrots, rosemary, and ¾ teaspoon each salt and pepper. Cook, stirring often, until tender, 12 to 15 minutes.
  3. Add the pasta, lemon juice, and the remaining 2 tablespoons of butter to the carrots and toss to combine.
  4. Serve the pasta topped with grated Parmesan.