Bring a large pot of water to a boil. Carefully lower the carrots and bow tie pasta into the water with liquid measuring cups. Stir with a spoon. Cook the pasta until it is no longer hard or stiff and drain in a colander, keeping at a safe distance as even the steam is hot. Snip the fresh dill over a cutting board with kitchen shears. Return the pasta and carrots to the pot. Add the butter and stir to combine. Stir in the dill. Mix thoroughly with a wooden spoon. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Lynn Fredericks, Culinary Consultant From the TV FOOD NETWORK - (Show # CL-8859 broadcast 04-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 10-09-1998 Recipe by: Lynn Fredericks
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 323 (69%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 22.1g||110 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 132.5mg||41 %|
|Sodium 19.3mg||1 %|
|Potassium 112.3mg||3 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 30.7g|
|Protein 6.7g||10 %|
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Calories per serving: 467
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