| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 10 ounces whole-grain angel hair pasta
- 2 medium carrots, roughly chopped
- 1/3 cup walnuts
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon grated lemon zest
- Pinch of red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1/2 cup golden raisins
- 1/2 cup grated pecorino or parmesan cheese (about 2 ounces), plus more for topping
- Juice of 1/2 lemon
- 3 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain the pasta. Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, 1/4 teaspoon salt and the red pepper flakes in a food processor and pulse until finely chopped. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the walnut-carrot mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to brown, about 5 minutes. Add the reserved cooking water and bring to a simmer, then add the pasta, pecorino, lemon juice, parsley, and salt to taste and toss. Divide among bowls and top with more cheese.
Nutrition Facts
| Calories | 564 |
| Total Fat | 22 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 23 milligrams |
| Sodium | 541 milligrams |
| Carbohydrates | 75 grams |
| Dietary Fiber | 9 grams |
| Protein | 21 grams |
Reviews
Disapointing. After reading reviews I decided to try and liven up the flavor, so I roasted the carrots and garlic before pureeing them. I toasted the walnuts as well. Still the flavor was very bland. I wont make this again.
I loved the way this turned out! I altered it a bit: I used 2 tsp Zaatar seasoning (very flavorful) instead of oregano, substituted red lentil rotini pasta (Tolerant brand) for some extra protein, and added 1/2 cup chopped kale instead of parsley. I loved the flavors and texture of this dish. Will definitely prepare again!
A decent quick meal for a weeknight. Nothing particularly exciting, but we did find it to be a nice kid-friendly vegetarian option.
I added extra garlic and a splash of white wine. It didn’t taste bad, but it had no flavor, no pizzaz so would not make it again. It certainly seems to be a healthy dish otherwise.
This was so good! I don’t normally rate, but felt so passionate about it after reading the bad reviews. Because I read those reviews, I slightly altered the recipe. I added only 1 cup of pasta water to dish and more lemon juice, as well as additional oil at the end. So yummy! Also great way to get kids to eat carrots. I will definitely make this again, such an easy week night dinner with ingredients we usually stock up on.
I do agree with @in_the_kitchen. Even with double the dose of garlic, this definitely was on the bland side. Maybe toasting the walnuts first and adding some more seasonings would have jazzed it up a bit? It wasn’t horrible, but this will likely not be a recipe I make again. Sorry Food Network.