Don’t throw out those carrot greens!

Although not historically aphrodisiac, those green tops from your carrots, (aka carrot greens), you typically throw away pack a lot of the nutrients to super-charge your libido. (According to the World Carrot Museum, carrots are a good source of potassium and magnesium. They also contain vitamins C and K as well as protein. However, we recommend buying organic carrots. Farmers generally assume that the greens won’t be eaten and spray the plants with chemicals. So to be safe, choose pesticide-free.)

And since we hate waste, we’ve figured out something to do with those greens rather than relegate them to the compost pile. By combining them with sweet corn, basil, mint and one of our favorite aphrodisiacs, cheese, we’ve elevated carrot greens to the centerpiece of an easy and romantic weeknight meal.

Recipe for Pappardelle with Sweet Corn and Carrot Greens

Print Recipe

Cook ModePrevent your screen from going dark

This simple summer pasta recipe is a no-stress way to get a great meal on the table. You'll be surprised how delicious the tops of carrots can be, when cooked into a simple, seasonal dish. 

Course Main Course

Cuisine American, Italian

Dish Type pasta

Cooking Style Vegetarian

Diet and Health Healthy

Seasonal Fourth of July, Labor Day, summer

Ingredient corn, Pappardelle

Prep Time 5 mins

Cook Time 18 mins

Total Time 23 mins

Servings 4

Author Amy Reiley

Ingredients

• 8 oz dried Pappardelle pasta
• greens from 2-4 carrots (enough to make 2 cups roughly chopped)
• 3 tbsp olive oil
• 1 clove garlic finely chopped
• 5 basil leaves chiffonade
• 5 mint leaves chiffonade
• zest of 1 lemon
• 1 ear sweet corn
• sea salt
• 1/2 c pasta water
• 2 tbsp grated Parmesan cheese
• 2 tbsp grated Fontina cheese

Instructions

• Bring 3-4 quarts salted water to a rapid boil.
• When water is boiling, cook pasta for 10-12 minutes, or according to package instructions. (Before draining pasta, reserve ½ cup of the cooking water.)
• While the pasta is boiling, wash the carrot greens thoroughly then chop.
• Heat the olive oil in a large sauté pan over medium-high heat.
• Add the garlic and sauté until it starts to turn golden brown, about 1 minute.
• Turn the heat to medium-low and add the basil, mint, lemon zest, carrot greens and corn. Saute until the greens have just wilted, about 2-3 minutes. (Do not overcook.) Remove from heat.
• When pasta is cooked, drain, remembering to reserve ½ cup of the liquid.
• Add the cooked pasta to the sauté pan with the cooking water and toss thoroughly.
• Toss with the cheese before serving.

• Author
• Recent Posts

Amy Reiley

An award-winning author of five aphrodisiac cookbooks with an MA in Gastronomy, Amy Reiley has spent the past 18 years studying the history and science behind aphrodisiac foods. She speaks on aphrodisiacs globally and has brought her knowledge of aphrodisiac foods to national television shows including The Today Show and CBS Early Show. Amy is also a freelance food, wine and health writer and wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine. Most importantly, Amy is a mother to 2 human children and 1 standard poodle.

Latest posts by Amy Reiley (see all)

• An Easter Cocktail Recipe Even the Bunny Would Love - March 22, 2023
• From Farm to Bedroom: Surprising Strawberry Benefits for Women’s Sexual Health - March 14, 2023
• Chemical Kitchen Cleaners may be Hurting Your Sexual Health (What to Use Instead) - March 10, 2023