Orecchiette With Rosemary Carrots

Photo by Missy H.
Adapted from realsimple.com

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from realsimple.com

Ingredients

  • 3/4

    pound orecchiette or other short pasta

  • 4

    tablespoons (1/2 stick) unsalted butter

  • 1

    pound carrots, cut into 1-inch pieces

  • 1

    tablespoon finely chopped fresh rosemary leaves

  • kosher salt and black pepper

  • 1

    tablespoon fresh lemon juice

  • grated Parmesan, for serving

Directions

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.

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