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Bucatini with Ginger Carrots

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Source: Pasta - Cooking with Style

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 4 as an appetizer

RECIPE INGREDIENTS

1 lb carrots, cut into julienne

7 tablespoons butter

2 teaspoons brown sugar

2 teaspoons white wine vinegar

1 tablespoon cumin seeds

1 piece fresh ginger, finely chopped

4 tablespoons coconut milk

3 tablespoons finely chopped fresh cilantro

8 oz bucatini

Toasted sesame seeds, for garnish

Bucatini with Ginger Carrots Recipe at Cooking.com

DIRECTIONS

Steam the carrots until just tender. Melt the butter in a frying pan and stir in the sugar and vinegar until the mixture is well combined. Add the cumin seeds and ginger and cook for a few minutes. Add the cumin seeds and ginger and cook for a few minutes. Add the coconut milk and warm gently. Add the cooked carrots and cilantro and warm through.

Cook the pasta in boiling salted water until al dente. Drain and stir into the carrot mixture. Serve immediately in warmed bowls. Garnish with toasted sesame seeds.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4 as an appetizer

Calories:

467

Fat. Total:

25g

Fiber:

11g

Carbohydrates, Total:

58g

Sodium:

49mg

% Cal. from Fat:

48%

Cholesterol:

54mg

Protein:

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