"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Dilly Buttered Carrots and Rotini Recipe

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This recipe for Dilly Buttered Carrots and Rotini, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup uncooked rainbow or plain rotini pasta
2 cups ready-to-eat baby carrots cut in half lengthwise
1 tablespoon butter
1/4 teaspoon dried dill
1/4 teaspoon salt
dash pepper

Directions:
Directions:
In 3 quart saucepan, cook pasta as directed on package, adding carrots during last 2-3 minutes of cooking time; cook until pastal is tender and carrots are crisp-tender. Drain; return to saucepan.

Add butter, dill, salt & pepper; toss gently to coat.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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