Add the chicken broth and cook over medium-high heat until most of the chicken broth has cooked out, about 5-6 minutes.
Tightly wrap the remaining carrot-cinnamon butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.Ĭopyright 2021 Television Food Network, G.P. Add the garlic to the pan, and cook for 1-2 minutes or until fragrant. Divide among plates and season with salt and pepper if desired. Add the cooked pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Melt 4 tablespoons of the carrot-cinnamon butter in the reserved pasta pot over medium heat. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined. Meanwhile, pulse the carrots, cinnamon, lemon zest and juice, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until very finely chopped. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Cook the pasta according to the package directions for al dente. Add butter and stir until melted, then season with salt and. Toss the pasta with your leftover sauce and toppings and serve. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Allow pasta to heat for about 30 seconds before removing from the water. Place your leftover noodles in a colander and dip into the boiling water. Bring a large pot of salted water to a boil. Start by boiling a large pot of salted water.
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