Pasta with Carrots

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cook the noodles in plenty of salted water until they are al dente.
In the meantime, use a peeler or slicer to cut the thick carrots lengthways into wafer-thin slices. Halve or even quarter the spring onions lengthways.
First dip the carrot slices in a sieve in the boiling pasta water, rinse after a minute and then sauté briefly in hot olive oil. Add the spring onion pieces, the finely chopped chilli pepper and the garlic pressed through the press to the carrots. Season with salt and pepper, add a dash of pasta boiling water, cover and cook for about ten minutes.
Quickly mix in the grated Parmesan and the ribbon noodles and heat everything together for just under a minute. Finally, add a few drops of balsamic vinegar to taste, stir in the chopped parsley and serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.