Carrot Orechiette

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 475°

Step 2

Place carrots on a parchment paper lined rimmed baking sheet and sprinkle with cumin, coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle with 2 tablespoons oil, toss to coat and spread in even layer

Step 3

Bake for 8 minutes

Step 4

Stir carrots and spread evenly once more

Step 5

Bake until slices begin to curl on our crisp-tender, about 8 minutes

Step 6

Cook pasta, drain and transfer to a bowl

Step 7

Add vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper and toss to coat

Step 8

Add carrot slices. Toss gently to combine

Step 9

Divide pasta evenly among four shallow bowls

Step 10

Combine cilantro, chives and Dill and sprinkle over the pasta. Top with cheese