Try this Farfalle with Carrot Sage and Scallion recipe, or contribute your own.
Suggest a better descriptionNote 1: Original recipe used 2 -3 Tbsp unsalted butter... using the original is still below 30% CFF Cook pasta according to package directions. Meanwhile, heat a large skillet over med heat. Add oil and 1 1/2 Tbsp butter. When oil and butter are hot and sizzling, add carrots; saute until soft and golden, about 7 min. Add scallions and sage; saute until sage begins to crisp and scallions begin to brown, about 7 min. Salt and pepper to taste. Reduce heat and cover to keep warm. Drain pasta and return to cooking pot. Add lemon juice and remaining 1/2 - 1 1/2 Tbsp butter, or to taste. Toss lightly. Divide pasta evenly among 3 serving dishes. Top each with carrot-sage mixture. Sprinkle with cheese if desired. Serves 3 Lacto This was very good. Went together easily and quickly. Entered into MasterCook and tested for you by Reggie & Jeff Dwork
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 3 | ||
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Calories: 274 | ||
Calories from Fat: 25 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 54.5mg | 17 % | |
Sodium 121mg | 4 % | |
Potassium 513.3mg | 14 % | |
Total Carbohydrate 53.7g | 16 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 49.2g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 274
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