Lighten up pasta night with a healthy dose of veggies. The trick to this dish is to thinly slice the carrots so they cook through quickly. Large carrots work best here. For faster prep, use a mandoline for slicing (This one, from OXO is nice).
1 pound large carrots, peeled and cut into 1/8-inch-thick coins
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/4 cup extra-virgin olive oil, divided
4 ounces uncooked orecchiette pasta
1 tablespoon red wine vinegar
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
3 ounces goat cheese, crumbled (about 3/4 cup)
Added sugars 0g
Calcium 11% DV
Potassium 12% DV
How to Make It
Preheat oven to 475°F.
Place carrots on a parchment paper–lined rimmed baking sheet; sprinkle with cumin, coriander, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle with 2 tablespoons oil; toss to coat. Spread in an even layer (there will be overlap). Bake at 475°F 8 minutes. Stir carrots. Spread in an even layer; bake until slices curl and are crisp-tender, about 8 minutes.
Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a bowl; add vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; toss to coat. Add carrot slices; toss gently to combine. Divide pasta mixture evenly among 4 shallow bowls.
Combine cilantro, chives, and dill; sprinkle over pasta. Top with cheese.
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