Imagine a plate of pasta that transforms simple ingredients into a symphony of flavors that dance on your palate! This Farfalle with Carrot, Sage, and Scallion recipe is not just a meal—it's a culinary journey that brings the rustic charm of Italian countryside cooking right to your dinner table. With just 30 minutes between you and a mouthwatering dish, this recipe promises to elevate your weeknight cooking from ordinary to extraordinary, proving that gourmet doesn't have to mean complicated.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz farfalle pasta
- 2 large carrots, grated
- 1/4 cup fresh sage, chopped
- 1/2 cup scallions, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- While the water is heating, wash and grate the carrots using a box grater or food processor. Finely chop the fresh sage leaves and slice the scallions, separating the white and green parts.
- Add the farfalle pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- In a large skillet, heat olive oil over medium heat. Add the white parts of the scallions and grated carrots, sautéing for 3-4 minutes until the carrots begin to soften and become slightly translucent.
- Add the chopped sage to the skillet and cook for an additional 1-2 minutes, allowing the herbs to release their aromatic oils.
- Reserve 1/2 cup of pasta cooking water, then drain the farfalle in a colander.
- Transfer the pasta directly into the skillet with the carrot and sage mixture. Toss gently to combine, adding reserved pasta water as needed to create a light sauce.
- Season with salt and freshly ground black pepper to taste. Sprinkle the green parts of the scallions over the top for added freshness.
- Serve immediately in warm pasta bowls, ensuring each serving gets an even distribution of carrots and sage.
Tips
- Salt is Your Secret Weapon: Always salt your pasta water generously—it should taste like the sea. This is your one chance to season the pasta from within.
- Al Dente is Key: Watch your pasta closely and test it a minute before the package instructions suggest. The perfect al dente texture is slightly firm to the bite.
- Pasta Water Magic: Never discard all your pasta water! The starchy liquid is a chef's secret for creating silky, clingy sauces that coat every pasta ridge.
- Fresh Herbs Matter: If possible, use fresh sage. The difference in aroma and flavor compared to dried herbs is remarkable.
- Mise en Place is Your Friend: Prepare all ingredients before you start cooking. This ensures a smooth, stress-free cooking experience and prevents burning or overcooking.
Nutrition Facts
Calories: 410kcal
Carbohydrates: 71g
Protein: 13g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
