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Fast and tasty
Pasta with carrots and onions in a frying pan

Skillet Pasta with Carrots and Onions

Quick and easy, made from the simplest ingredients! Pasta made this way turns out really fragrant and tasty. Dial the spices up or down to taste, or leave them out entirely. Adults and kids will both love it!

Pearl

Recipe author

Pasta with carrots and onions in a frying pan

Composition / ingredients

Servings:

Pasta

400

Onion

100

Carrots

100

Garlic

Butter

Vegetable oil

Hard cheese

100

Salt (fine)

0.5

Oregano (dried)

Allspice

0.5

Ground red pepper

0.5

Water (boiling)

600

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 5 g

Fats 18 % 6 g

Carbohydrates 67 % 22 g

167 kcal

GI: 9 / 91 / 0

Cooking method

Cooking time: 15 min

Step 1:

Gather the ingredients. Peel the onion, carrot, and garlic.
Step 2:

Chop the onion finely, or cut it into half-moons.
Step 3:

Grate the carrot on the medium holes of a box grater. Press the garlic or mince it finely, if you like.
Step 4:

Heat the vegetable oil and butter in a skillet and add the onion, carrot, and garlic. Stirring constantly, cook until all the vegetables turn golden—about three to five minutes.
Step 5:

Add the dry pasta to the skillet with the sautéed vegetables. Sprinkle the spices over the top and season with salt. Pour in the boiling water, stir well, wait for it to come back to a boil, then lower the heat to medium, cover, and simmer for about five minutes.
Step 6:

When the time is up, take off the lid, stir, and cook uncovered for another two minutes or so. Sprinkle the finished dish with cheese and stir once more.
Step 7:

Serve hot, sprinkled with your favorite herbs if you like.

You can leave out the cheese and still have delicious plain pasta with onions and carrots. This is a "fast and very tasty" kind of recipe. There's no need to boil the pasta first—everything cooks in one pan, a deep skillet. That makes it especially convenient: no boiling separately, draining in a colander, and so on. The pasta cooks right in the skillet. I used durum wheat pasta, which is much healthier than regular pasta. Durum wheat is rich in protein, fiber, B vitamins, phosphorus, calcium, and iron, and its starch is absorbed slowly, so it won't pack on the pounds. Healthy, fast, and tasty. Enjoy!