The value of this dish is added by carrots, as the main supplier of carotene. The recipe contains a minimum of products and maximum benefits. Carrots are always at hand and they are a favorite in this dish.
It is necessary
- - 600 g of carrots;
- - 120 g of onions;
- - 1 chili pepper;
- - 6 tbsp. tablespoons of olive oil;
- - 5 tbsp. tablespoons of sugar;
- - 100 g of peanuts;
- - 1 teaspoon of grated orange peel;
- - 1 teaspoon chopped thyme leaves;
- - 50 g of grated Parmesan;
- - 75 g feta cheese;
- - grated zest of 1 lemon;
- - 300 g of spaghetti;
- - ground white pepper;
- - salt to taste;
- - basil leaves for decoration.
Instructions
Step 1
Wash, peel and dice the carrots. Chop the onion, cut the red chili into small pieces.
Step 2
Pour 4 tablespoons into the pan. tablespoons of olive oil and fry the vegetables for a few minutes. Season with salt, sugar and caramelize. Stir all the time.
Step 3
In another, dry skillet, fry the peanuts. Add orange zest and thyme to it. Mix both mixtures by adding the grated Parmesan and stir in a blender.
Step 4
Boil the spaghetti in salted water until tender.
Step 5
Cut the cheese into very thin slices and mix with 2 tbsp. tablespoons of olive oil, lemon zest and white pepper.
Step 6
Serve with carrot paste and feta, basil leaves on top for garnish.
