Recipe - Carrots Goat Cheese Thyme And Sun-Dried Tomatoes

2 lg Carrots; scrubbed
8 Dried tomatoes; rehydrated
and chopped
Fresh thyme; to taste
14 ounce Hot cooked pasta; drained
1 tablespoon Olive oil
8 ounce Goat cheese; grated or fresh
parmesan
Salt and pepper

Heat a sauce pan with water to cook the carrots. Grate the carrots into
long shreds, then cook for 1 minute in the pan of water. Drain and return
to the pan; add the sundried tomatoes and some fresh thyme to taste.

Place hot pasta in a warmed serving bowl. Toss with olive oil, carrot
mixture and cheese, sald and pepepr to taste. Toss gently and serve on warm
plates.

Notes: Use any flat pasta like farfalle, short broad egg noodle, or
ravioli. Add a little citrus peel to the water used to rehydrate the
tomatoes. Fast! Attractive.

from Simple Pasta Dishes in Vegetarian Pasta by Rose Elliot (1997) Random
House.

Recipe by: Vegetarian Pasta by Rose Elliot (1997)

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 27,
1998