Rotini with Carrot-Dill Sauce is delicately flavored, but filling, because of the whole-grain pasta. You can use other shapes of pasta in this dish, but note that the rotini, because of its spiral shape, captures and holds the sauce well. And because it’s a lightly flavored sauce, we like as much of it as possible to cling to the pasta, rather than sitting in the bottom of the pasta bowl.
A good accompaniment might be a salad of spring greens with chopped apples and walnuts. The green salad and the orange pasta will make a pretty combination on the plate.
- 1 1/2 lb - carrots, chopped
- 1/2 medium - onion, chopped
- 2 medium - garlic cloves, minced or pressed
- 7 cups - water
- 1 16 oz pkg - whole-wheat rotini pasta
- 2 Tbs - chopped dill, plus a few sprigs reserved for garnish
- In a large skillet over medium heat, dry saute the onion, and garlic for 3-5 minutes, stirring frequently. Add a little water during cooking, if needed, to prevent sticking.
- Add the carrots and water, cover, and cook for 15 minutes, until the carrots are tender. Using an immersion blender, puree the mixture until mostly smooth, then add the pasta. Continue to cook, uncovered, until the pasta is al dente, about 10-12 minutes. Stir in the dill. Salt to taste. To serve, garnish with the reserved dill sprigs.
Nutrition (per serving): 478 calories, 82% calories from carbohydrates, 11% calories from protein, 6% calories from fat, 17g fiber.