Carrots With Bow Tie Pasta
A simple but delicious pasta dish that is perfect for lunch on a hot summer day.
Yield
servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
bow-tie pasta (farfalle)
|
|
| 1 ½ | cup |
carrots
baby, pre-peeled |
|
| 1 | teaspoon |
dill weed
fresh, chopped |
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
bow-tie pasta (farfalle)
|
|
| 355 | ml |
carrots
baby, pre-peeled |
|
| 5 | ml |
dill weed
fresh, chopped |
|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Bring a large pot of water to a boil. Add carrots and bow tie pasta into the water. Stir with a spoon. Cook the pasta until it is no longer hard or stiff and drain in a colander.
Snip the fresh dill 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.
