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By Kaylyn Elcock

Carrot Orechiette

Name: Carrot Orechiette
Cook time: 25 min
Total time: 25 min
Cuisine: Italian, Mediterranean, European
Ingredients: 1 lb large carrots, peeled and cut into 1/8 inch thick coins; one teaspoon ground cumin; 0.5 tsp ground coriander; 0.75 teaspoons kosher salt, divided; 0.5 tsp black pepper, divided; 0.25 cups evoo, divided; 4 oz uncooked orecchiette pasta; 1 tbsp red wine vinegar; 0.25 cups chopped fresh cilantro; two tablespoons chopped fresh chives; one tablespoon chopped fresh dill; 3 oz goat cheese, crumbled

10 steps

Cook:25min

Updated at: Thu, 17 Aug 2023 03:00:21 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories330.7 kcal (17%)

Total Fat20.2 g (29%)

Carbs30.7 g (12%)

Sugars5.4 g (6%)

Protein8.7 g (17%)

Sodium520.8 mg (26%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbcarrots

large, peeled and cut into 1/8 inch thick coins

1 teaspoonground cumin

½ tspground coriander

¾ teaspoonskosher salt

divided

½ tspblack pepper

divided

¼ cupsevoo

divided

4 ozorecchiette pasta

uncooked

1 Tbspred wine vinegar

¼ cupsfresh cilantro

chopped

2 tablespoonsfresh chives

chopped

1 tablespoonfresh dill

chopped

3 ozgoat cheese

crumbled

Instructions

Step 1

Preheat oven to 475°

Step 2

Place carrots on a parchment paper lined rimmed baking sheet and sprinkle with cumin, coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle with 2 tablespoons oil, toss to coat and spread in even layer

Step 3

Bake for 8 minutes

Step 4

Stir carrots and spread evenly once more

Step 5

Bake until slices begin to curl on our crisp-tender, about 8 minutes

Step 6

Cook pasta, drain and transfer to a bowl

Step 7

Add vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper and toss to coat

Step 8

Add carrot slices. Toss gently to combine