Pasta in oil with carrots and cinnamon

Votes: 2

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 550, total fat 25 G., saturated fats 15 G., proteins 12 G., carbohydrates 71 G., fiber 5 G., cholesterol 61 mg, sodium 432 mg, sugar 5 G.

Forget plain buttered pasta for dinner! Instead, try this vegetable-packed buttered pasta version that's ready in minutes and kids will love, even if they don't like vegetables. The butter is mixed with carrots and cinnamon, then tossed into cooked pasta for a super-quick weeknight dinner. Freeze any leftover carrot butter and break off the required amount for when you're ready to make pasta again.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g of pasta
200 g carrots (about 5 medium), coarsely chopped
1 teaspoon ground cinnamon
Zest and juice of 1 lemon
110 g unsalted butter at room temperature

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: fusilli spiral pasta, carrot, cinnamon, lemon juice

Cooking the dish according to the recipe:

Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions until al dente. Discard 0.5 cups of the pasta cooking water, then drain the pasta in a colander and set aside. Do not wash the pot.
Meanwhile, combine the carrots, cinnamon, lemon zest and juice, 1 tablespoon of salt, and a few grinds of black pepper in a food processor and pulse, stopping to scrape down the sides of the bowl as needed. Add the butter and continue pulse, stopping to scrape down the sides of the bowl as needed, until smooth.

Storage advice

Wrap the remaining carrot cinnamon butter tightly in plastic wrap or transfer to a container, seal tightly, and store in the freezer for up to 2 months.

In the same saucepan, melt 4 tablespoons of butter with the carrots and cinnamon over medium heat. Add the cooked pasta and toss to coat evenly, thinning the sauce with the reserved pasta water, 1 tablespoon at a time, if necessary. Divide the pasta among bowls and season with salt and pepper to taste.

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