We tried a new recipe last nite and it was really yummy. But if you decide to try it, make sure you don't have the expectation of the normal heavy mac and cheese. This is light and fresh and has a sweet taste.
3/4 pound of carrots thinly slices
zest and juice of one orange, zest removed in wide strips with veggie peeler
Simmer cut carrots in orange juice with zest and about 1/2 cup water for about 30 minutes or until soft. Then when tender, place carrots and liquid in blender - remove zest before blending. Blend til smooth.
While the carrots are cooking, cook 3 cups of pasta (I used macaroni noodles, but the recipe called for rigatoni) and save 1 cup of the cooking water.
When noodles are cooked, drain and return to pot with 1 cup of cooking water and pureed carrot mixture. Cook over medium heat for a few minutes while stirring to coat the pasta and make it thick. Stir in about 1 cup of shredded sharp cheddar cheese, add 1/2 teaspoon dried tarragon or 1 tablesppon of fresh, salt and pepper. Pour into medium baking dish. Top with about 1/2 cup shredded cheese and bake 20 mins at 350.
YUM!
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