300g spaghetti
2 liters vegetable broth
2 carrots, sliced thinly
2 stalks celery, sliced thinly
Salt and olive oil to taste
Basil leaves chopped to taste
Salsa to taste
1 tablespoon chopped parsley
100g Provolone cheese, grated
300g spaghetti
2 liters vegetable broth
2 carrots, sliced thinly
2 stalks celery, sliced thinly
Salt and olive oil to taste
Basil leaves chopped to taste
Salsa to taste
1 tablespoon chopped parsley
100g Provolone cheese, grated
1 Preheat the oven to 220°C
In a large pot, cook the spaghetti in vegetable broth for eight minutes
Add the carrots, celery, and cook until the spaghetti is al dente
2 Drain
Combine the cooked spaghetti with vegetables in a dish, season with salt, olive oil, basil, salsa, and parsley; mix in Provolone cheese
Grease four individual ramekins with butter and line with parchment paper
3 Distribute the macaroni and press down gently to fill each space
Bake for 15 minutes
Remove from oven, unmold, drizzle with olive oil, sprinkle with salsa, and serve immediately.
