Carrots, Goat Cheese, Thyme and Sun-Dried Tomatoes

4 Servings

Try this Carrots, Goat Cheese, Thyme and Sun-Dried Tomatoes recipe, or post your own recipe for Carrots, Goat Cheese, Thyme and Sun-Dried Tomatoes

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Carrots, Goat Cheese, Thyme and Sun-Dried Tomatoes Ingredients

2 lg Carrots; scrubbed	1 tb Olive oil
8 Dried tomatoes; rehydrated	8 oz Goat cheese; grated or fresh
Fresh thyme; to taste	Salt and pepper
14 oz Hot cooked pasta; drained

Instructions for Carrots, Goat Cheese, Thyme and Sun-Dried Tomatoes

Heat a sauce pan with water to cook the carrots. Grate the carrots into long shreds, then cook for 1 minute in the pan of water. Drain and return to the pan; add the sun-dried tomatoes and some fresh thyme to taste. Place hot pasta in a warmed serving bowl. Toss with olive oil, carrot mixture and cheese, sald and pepepr to taste. Toss gently and serve on warm plates. Notes: Use any flat pasta like farfalle, short broad egg noodle, or ravioli. Add a little citrus peel to the water used to rehydrate the tomatoes. Fast! Attractive. >from Simple Pasta Dishes in Vegetarian Pasta by Rose Elliot (1997) Random House. Recipe by: Vegetarian Pasta by Rose Elliot (1997) Posted to MC-Recipe Digest by KitPATh on Feb 27, 1998

Main Ingredient: CheeseCuisine: Uncategorized