Wednesday, February 10, 2010

Roasted Carrot and Linguini


This recipe was inspired by the oh so talented Reeni of Cinnamon Spice and Everything Nice, and I even saw that Jenn of Bread and Butter was inspired to try it as well. The idea of roasting carrots and then pureeing to make a pasta sauce was intriguing to me. So here is my version, can't wait to see who does it next!

I also sent this recipe over to Little Stomaks an awesome blog dedicated to sound childhood nutrition with a column by Dietitians and Doctors. As I thought it was a fun way to get little ones to eat vegetables.

Ingredients

  • 3 Organic carrots
  • 3 cloves of garlic
  • olive oil
  • salt and pepper to taste
  • 1/2 pack of linguine
  • a little Parmesan cheese
  • Italian herbs
  • chopped ham

Method

  1. roast the sliced carrot on a tray at 350 degrees with the garlic, olive oil, salt and pepper for 20 minutes or until soft
  2. then pureed
  3. cook the pasta until al dente
  4. heat a little olive oil with Italian herbs and toss the carrot puree with it and serve.
Anyone else got any cool carrot recipes please share!



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