Note 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|
|Calories from Fat: 25 (9%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 274
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