Back when I was a lot younger, and a lot poorer, I lived in Boulder Colorado. I was just beginning to explore “natural” foods and products (Boulder is a great place for this; there were two natural food stores within waking distance to my house). While I wasn’t a vegetarian (and likely never will be) I did start to experiment with eating more vegetarian dishes. And not having a lot of cash, I used to go to the public library and read Vegetarian Times (VT) magazine when I was looking for ideas. If I saw a recipe I liked, I’d plunk down my dime and make a copy.
In October 2003, VT featured a Best Of reader submitted dishes. One of the winners was a simple sautéed carrot over pasta dish that has become a family favorite. I don’t even know the original name, as it was on the previous page that didn’t get copied. We just call it That Carrot Sage Pasta dish. There is something about the contrast of the lemon on the pasta, the sweetness of the carrots and the savory flavor of the sage and onion that just melds into this perfectly satisfying summer dish. Now is a perfect time to make it (with home-grown carrots, scallions and sage if possible, of course).
That Carrot Sage Pasta Dish
Serves 2-4 depending on appetite. Takes about 30 minutes.
- 1/2 lb bow-tie pasta (or whatever you have on hand)
- about 1 tbsp olive oil
- about 2 tbsp butter
- 3-4 medium carrots, sliced into medallions (a good-sized handful of “baby” carrots will also work)
- 9 scallions, sliced diagonally into approx. 1 inch pieces, including some green
- 40 or so fresh sage leaves
- Salt and pepper to taste
- Juice from 1/2 lemon
- Handful (1/4 cup) fresh parmesan cheese (or cheese of your choice)
Put a large pot of salted water on to boil.
Drizzle some olive oil into a large skillet. Add about 1 tbsp butter. Heat over med-high heat until butter has melted and fats are combined. Add carrots and saute until soft and starting to carmalize, about 7 minutes.
Add pasta to boiling water and cook until al dente.
After carrots are mostly cooked through, add scallions and sage leaves. Continue to saute until sage begins to crisp and carrots are browned, about another 7 minutes. When done, kill heat, add salt and pepper to taste, and cover to keep warm.
When pasta is done, drain and return to cooking pot. Add lemon juice and remaining tbsp butter. Toss.
Divide pasta evenly among 3-4 serving bowls and top with carrot mixture. Sprinkle with parmesan and serve.