Sunday, March 23, 2014

Orecchiette with Rosemary Carrots

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:



  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

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