Pasta With Carrots, Sage, And Scallions - cooking recipe

Ingredients

8 ounces whole wheat pasta
1 tablespoon extra virgin olive oil
3 large carrots, julienned
3 scallions, thinly sliced
12 -15 large fresh sage leaves, cut into thin strips
salt & freshly ground black pepper
1 tablespoon butter
1 1/2 tablespoons fresh lemon juice
1/4 cup parmesan cheese, grated

Preparation

Bring a big pot of water to a boil and cook the pasta until al dente. When it's done, drain and put back in the pot to keep warm.
While the pasta cooks, heat the oil in a large skillet over medium-high heat. When hot, add the carrots and cook, stirring frequently, until they are lightly browned, about 5 minutes (more or less depending on how thinly they are cut). Add the scallions and sage to the pan and stir around for a couple minutes. Season to taste with salt and pepper. If the pasta is still cooking, set the skillet off to the side and keep warm.
Add the butter and lemon juice to the drained pasta and stir until the butter is melted and everything is combined well. Divide the pasta among 4 serving plates and top with the carrot mixture. Serve garnished with the cheese.