Orecchiette with rosemary carrots recipe


  • Yield: 4 Servings
  • Total Time: 25 Minutes


  • 1 pound carrots, cut into 1-inch pieces
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 4 tablespoons unsalted butter
  • Kosher salt and black pepper
  • ¾ pound orecchiette or other short pasta
  • 1 tablespoon fresh lemon juice
  • Grated Parmesan, for serving
How to Make It
  1. Cook the carrots and rosemary in 2 tablespoons of the butter in a large skillet over medium heat, stirring often, until tender, 12 to 15 minutes. Season with ¾ teaspoon each salt and pepper.
  2. Cook the pasta according to the package directions. Toss with the carrots, lemon juice, and the remaining 2 tablespoons of butter. Serve topped with grated Parmesan.

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