This delicious recipe comes from my Real Simple magazine. I would never have thought of this mix, but it turned out great! I love this pasta shape, and the rosemary carrots were amazing with it.
Here is the recipe straight from Real Simple:
- 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