Carrot Pasta

Carrots, rosemary and garlic make pasta with filling a treat!

Ingredients for 2 servings
• 1 sprig rosemary
• 250 g carrots
• 1 clove garlic
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt
• 1 pinch of sugar
• 500 g Cappelletti, (cooling rack, with spinach and ricotta filling, substitute tortellini)
• 1 pinch dried chili flakes
• 4 tablespoons grated ital. Hard cheese

Time: 20 min

Preparation

1. A large pot full of water to a boil. Meanwhile needles of rosemary 1 sprig strips and finely chop. 250 g carrots peel. Carrots and 1 clove of garlic best in Flash hackers chop. Sauté in a large pan with 2 tablespoons butter and 2 tablespoons olive oil. Season with salt, 1 pinch of sugar and rosemary and continue to cook for 10 min. In mild to medium heat.


2. Salt the boiling water and 500 g Cappelletti (cooling rack, with spinach and ricotta filling, substitute tortellini) and cook according to package instructions therein. And the mix was poured dripping wet with the carrots. With 1 pinch of dried chili flakes and serve sprinkled with grated 4 tbsps. ital. Hard cheese (eg. As grana padano).

Nutritional information per serving: 722 kcal
• 23 g protein
• 39 g fat
• 68 g carbohydrates