Cooking Light All-Time Top Rated Recipes '18 by The Editors of Cooking Light

Author:The Editors of Cooking Light
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2018-11-13T00:00:00+00:00

Carrot Orecchiette

Hands-on: 25 min.

Total: 25 min.

Large carrots work best here. For faster prep, use a mandoline for slicing.

1 lb. large carrots, peeled and cut into ⅛-in.-thick coins

1 tsp. ground cumin

½ tsp. ground coriander

¾ tsp. kosher salt, divided

½ tsp. black pepper, divided

¼ cup extra-virgin olive oil, divided

4 oz. uncooked orecchiette pasta

1 Tbsp. red wine vinegar

¼ cup chopped fresh cilantro

2 Tbsp. chopped fresh chives

1 Tbsp. chopped fresh dill

3 oz. goat cheese, crumbled (about ¾ cup)

1. Preheat oven to 475°F.

2. Place carrots on a parchment paper–lined rimmed baking sheet; sprinkle with cumin, coriander, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle with 2 tablespoons oil; toss to coat. Spread in an even layer (there will be overlap). Bake at 475°F for 8 minutes. Stir carrots. Spread in an even layer; bake until carrot slices curl and are crisp-tender, about 8 minutes.

3. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a bowl; add vinegar, remaining 2 tablespoons oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; toss to coat. Add carrot slices; toss gently to combine. Divide pasta mixture evenly among 4 shallow bowls.

4. Combine cilantro, chives, and dill; sprinkle evenly over pasta. Top with cheese.

SERVES 4 (serving size: about 1¼ cups)

Calories 347; Fat 21g (sat 6g, unsat 13g); Protein 9g; Carb 32g; Fiber 5g; Sugars 6g (added sugars 0g); Sodium 529mg; Calc 11% DV; Potassium 12% DV

Pasta with Miso Cream Sauce

Hands-on: 25 min.

Total: 25 min.

This recipe is quite flexible: Fusilli, penne, or any whole-wheat pasta works well. You could also use mini mozzarella balls to save time.

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