Summary

Ingredients

• 500 g pasta (short macaroni or penne)
• 500 g carrot (s), finely rated
• 300 ml cream
• 4 tablespoon olive oil
• 3 cloves garlic
• 50 g parmesan, rated
• 2 dashes lemon juice
• Salt and pepper, black

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Instructions

1. Cook the pasta until al dente and drain. Put aside. Finely grate the carrots.
2. Heat the olive oil in a pan (large enough, the pasta will have to be added later) and press the garlic into it. Steam briefly, then add the carrots and stew for about 5 minutes (low flame). Add 2-3 dashes of lemon juice so that the carrots keep their color and don`t turn brown. Pour on the cream and stew everything again for a good 5 minutes. Finally stir in the parmesan and season with salt and pepper.
3. Mix everything well with the pasta and serve hot. With romaine or lamb`s lettuce.