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Farfalle with Carrot, Sage And Scallion

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Italian Low-fat/cal Main dish Pasta


  • 1/2 lb Farfalle Pasta; This Is Bowtie Shaped Pasta
  • 1 ts Olive Oil
  • 1 tb I Can't Believe It's Not Butter - Light; Note 1
  • 3 md Carrots; Julienned
  • 9 Scallions; Cut Diagonally Into 1 1/2" Pieces
  • 40 Whole Fresh Sage Leaves; Stems Removed
  • Salt And Pepper; To Taste
  • Juice Of 1/2 Lemon; Or
  • 1 tb Fresh Lemon Juice
  • Parmesan Cheese; Optional


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
This was very good. Went together easily and quickly.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <>
NOTES : Cal 441.9 Total Fat 7.9g Sat Fat 2.6g Carb 83.8g Fib 10.1g Pro 14.2g Sod 70mg CFF 15.4%
Recipe by: Vegetarian Times, Nov 1994
Posted to EAT-LF Digest by Reggie Dwork <> on Feb 05, 1999, converted by MM_Buster v2.0l.