Carrots, Goat Cheese, Thyme And Sun-Dried Tomatoes

Recipe Ingredients

2 tablespoons	30ml	Carrots - scrubbed (large)
8		Dried tomatoes - rehydrated, chopped
		Fresh thyme - to taste
14 oz	397g	Hot cooked pasta - drained
1 tablespoon	15ml	Olive oil
8 oz	227g	Goat cheese - grated
		OR fresh parmesan
		Salt and pepper

Recipe Instructions

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 sun-dried tomatoes and some fresh thyme to taste.

Place hot pasta in a warmed serving bowl. Toss with olive oil, carrot mixture and cheese, salt and pepper 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.

Source:
Vegetarian Pasta by Rose Elliot (1997)

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