Penne With Carrots and Chevre |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I got this recipe from a pasta cookbook that my mom gave to me when I started cooking. It should be made with green penne to add color, but I used white penne and whole-grain penne. I also chopped and added two small red potatoes in order to add more veggies and used half of the cheese. It was very yummy! My boyfriend and I ate this for a few days. Ingredients:
6 tablespoons olive oil |
salt |
10 ounces carrots, peeled and cut crosswise into slices 1/16 inches thick |
1 lb penne |
1 tablespoon italian parsley, chopped |
Directions:
1. In large pot bring 5qt salted water to a boil.
2. Meanwhile, in a large fryiing pan, heat the olive oil over medium heat. Add the carrots and saute, stirring occasionally, until tender when pierced with a fork, about 10 minutes. Season to taste with salt.
3. Add the penne to the boiling water and cook until barely al dente. Drain the pasta and transfer it to the frying pan containing the carrots. Cook over medium heat, stirring frequently, for about 2 minutes.
4. Arrange pasta. Sprinkle the crumbled cheese and parsley over the top and serve at once.
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