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:

Ingredients

• 3/4 pound orecchiette or other short pasta
• 4 tablespoons (1/2 stick) unsalted [vegan] 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

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