Orecchiette With Rosemary Carrots

By hicksofmarvin

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

Preparation

Step 1

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.