This dish is quick to prepare, whether you are looking for a light lunch or a last-minute side dish. With a hint of sweetness and toasted pine nuts, it makes a great companion for holiday fare—turkey or roasted meats.
Pasta with Maple Carrots and Leeks
- 8 ounces uncooked farfalle pasta
- 2 tablespoons olive oil
- 4 carrots, cut into small matchsticks
- 2 cups thinly sliced leeks, including tender green parts
- ½ cup pine nuts
- ½ cup vegetable stock
- 2 tablespoons maple syrup
- 1 handful of fresh herbs (parsley or tarragon)
- Coarse salt and pepper to taste
- 1 teaspoon crushed red pepper
- Freshly grated Parmesan (optional)
Bring a large pot of salted water to a boil and prepare the pasta as directed on the package. Drain and set aside.
Warm the olive oil in a sauté pan over medium-high heat. Add the carrots, leeks, and pine nuts and cook until the carrots become tender and the pine nuts turn a golden brown, about 5 minutes. Add the stock and cook just long enough to bring to a low simmer.
Remove from heat and stir in the maple syrup. Add the cooked pasta and toss with fresh herbs. Finish with salt and pepper to taste and top with crushed red pepper and Parmesan, if desired.
Per serving: Calories 479, Protein 12 g, Carbs 64 g, Fat 20 g, Fiber 5 g, Fiber 312 mg
Adapted from Feed Zone Table: Family-Style Meals to Nourish Life and Sport by Biju Thomas and Allen Lim, with permission of VeloPress.