Ingredients:
6-7 tender carrots, cut into small pieces
1 packet frozen sugar peas
6-8 tsp olive oil
Salt, to taste
Pepper, freshly ground
2-3 cloves garlic, finely chopped
1 each red and yellow capsicum, finely chopped
750g freshly cooked spaghetti
Garnish: Parmesan cheese
Direction:
Boil carrots in lightly salted water and allow to remain in water for a few minutes before draining. Proceed in the same way with sugar peas. Make sure that the vegetables retain their elasticity. Combine the oil, salt and pepper, garlic, chopped capsicum and half the carrots into a bowl. Allow to marinate for an hour or two.
Meanwhile, boil the pasta, discard water and quickly combine it in a bowl with the remaining carrots and other vegetables.
Sprinkle with parmesan cheese.
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