Best Pasta With Carrots Sage And Scallions Recipes

PASTA WITH CARROT SAUCE AND RICOTTA SALATA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes.
• Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt.
• Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired.

PENNE WITH CREAMY CARROTS AND SCALLIONS

Steps:

• Cook pasta according to directions.
• While pasta is cooking bring broth to a boil in a medium sauce pan.
• Add carrots, peas and garlic to broth; return to a boil, reduce heat, cover and simmer for 10 minutes.
• Add cream cheese and scallions to veggies and stir until cheese is melted.
• Place well drained pasta in a serving bowl.
• Pour veggies/cheese mixture over pasta and toss to coat.
• Serve.

SCALLIONS AND CARROTS

Steps:

• Saute the scallions in the olive oil for 3 minutes.
• Add the carrots and continue to cook until vegetables begin to soften and turn golden.
• Add butter, soy sauce and sugar and cook 30 seconds more.

SPAGHETTI WITH SCALLION SAUCE

Steps:

• Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
• Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
• Drain pasta in a colander and return to pot.
• Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.

PASTA WITH CARROTS, SAGE, AND SCALLIONS

Steps:

• Bring a big pot of water to a boil and cook the pasta until al dente. When it's done, drain and put back in the pot to keep warm.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. When hot, add the carrots and cook, stirring frequently, until they are lightly browned, about 5 minutes (more or less depending on how thinly they are cut). Add the scallions and sage to the pan and stir around for a couple minutes. Season to taste with salt and pepper. If the pasta is still cooking, set the skillet off to the side and keep warm.
• Add the butter and lemon juice to the drained pasta and stir until the butter is melted and everything is combined well. Divide the pasta among 4 serving plates and top with the carrot mixture. Serve garnished with the cheese.