ROASTED CARROTS WITH LEMON
Roast split carrots with lemon slices and fresh rosemary for a flavorful side dish.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Halve each carrot lengthwise. Toss on a rimmed baking sheet with the oil, lemon slices, rosemary and a generous pinch of salt and pepper. Roast, stirring occasionally, until tender and lightly browned, 25 to 30 minutes.
FARFALLE WITH FRESH HERBS AND GOAT CHEESE
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
- Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
- Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
- Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.
LEMON-GLAZED CARROTS
Very easy and quick to make!
Provided by REBECCARIVINIUS
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
- Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 12.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 84.9 mg, Sugar 9.5 g
CARROT FARFALLE PASTA WITH LEMON AND HERBS
Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 11
Steps:
- Make the farfalle: Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise. Using a fluted pastry cutter, cut each half crosswise into 2-inch-long pieces. Working with 1 piece at a time, pinch center with your fingers, forming a bow-tie shape; squeeze tightly to seal, and flatten slightly. Transfer to baking sheet. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight.
- Stir together lemon zest, oil, and herbs in a large bowl.
- Bring a large pot of water to a boil. Add 2 tablespoons salt and the farfalle. Cook, stirring occasionally to separate, until centers are just tender, 3 to 4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in creme fraiche, and season with salt and pepper.
CARROT FARFALLE WITH LEMON AND HERBS
Make and share this Carrot Farfalle With Lemon and Herbs recipe from Food.com.
Provided by Chef mariajane
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Make the farfalle. Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just as it's been rolled. using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise. Using a fluted pastry cutter, cut each half crosswise into 2-inch long pieces. Working with 1 piece at a time, pinch center with your fingers for a bow-tie shape, squeeze to seal and flatten slightly. Transfer to baking sheet. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight.
- Stir together lemon zest, oil and herbs in a large bowl.
- Bring a large pot of water to a boil. Add 2 tablespoons salt and the farfalle. Cook, stirring occasionally, to separate, until centers are just tender, 3-4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in crème fraiche, and season with salt and pepper.
Nutrition Facts : Calories 131, Fat 14.1, SaturatedFat 5.5, Cholesterol 27.2, Sodium 9.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.1, Protein 0.7
GLAZED CARROTS WITH SAFFRON AND LIME
Crushed saffron adds a floral dimension to this easy stovetop carrot dish, and lime juice-lively and more fragrant than lemon-wakes everything up. The dish's mix of shapes and colors, from pale yellow to deepest purple, looks stunning on the dinner table, too.
Provided by Lauryn Tyrell
Time 20m
Yield Serves 2 to 3
Number Of Ingredients 8
Steps:
- Crush saffron in pinch of sugar with a mortar and pestle or your fingertips, until broken up. Place in a small bowl with boiling water; let bloom about 5 minutes.
- Fill a large skillet about halfway with water. Bring to a boil over medium heat; season generously with salt. Add carrots in a single layer; cover and cook until crisp-tender, about 5 minutes. Drain; transfer carrots to a plate.
- Return skillet to medium heat and add butter. When foam subsides, return carrots to skillet with remaining 2 tablespoons sugar, saffron water, lime juice, and a large pinch of salt. Cook, shaking pan occasionally, until sauce thickens slightly and coats carrots, 2 to 3 minutes. Remove from heat; add lime zest and a drizzle of oil. Season to taste; serve warm or at room temperature.
More about "carrot farfalle with lemon and herbs recipes"
LEMON HERB ROASTED CARROTS - RASA MALAYSIA
From rasamalaysia.com
LEMON & THYME ROASTED CARROTS - THE WHOLE COOK
From thewholecook.com
LIGHT AND FLUFFY CARROT SOUFFLES RECIPE - COUNTRY LIVING
From countryliving.com
SHAWARMA-SPICED CARROTS WITH DATE AND HERB SALAD
From bonappetit.com
HONEY ROASTED CARROTS WITH LEMON AND HERBS - PALATABLE PASTIME
From palatablepastime.com
CARROT FARFALLE WITH LEMON AND HERBS RECIPE
From recipenode.com
EASY VEGETABLE RECIPE: GRILLED CARROTS WITH LEMON AND DILL
From thekitchn.com
CARROT FARFALLE PASTA WITH LEMON AND HERBS - COPY ME THAT
From copymethat.com
CARROT FARFALLE PASTA WITH LEMON AND HERBS RECIPES RECIPE
From recipert.com
CARROT FARFALLE WITH LEMON AND HERBS RECIPE - PINTEREST
From pinterest.com
SAUTéED CARROTS WITH LEMON AND MARJORAM RECIPE
From foodandwine.com
CARROT FARFALLE PASTA WITH LEMON AND HERBS | RECIPE | CARROT …
From pinterest.com
BEST CARROT FARFALLE PASTA WITH LEMON AND HERBS RECIPES
From recipert.com
OUR FAVORITE FROZEN CARROT RECIPES | TASTE OF HOME
From tasteofhome.com
GARLIC HERB FARFALLE WITH CARROTS AND ZUCCHINI - THE SCRAMBLE
From thescramble.com
THE 20 BEST EASY PASTA RECIPES - THE GUARDIAN
From theguardian.com
CARROT FARFALLE PASTA WITH LEMON AND HERBS | PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love