3 tablespoons of olive oil
2 tablespoons of butter
2 cloves of garlic, minced
1 tablespoon of all-purpose flour
1 cup of orange juice
Salt to taste
500g of spaghetti
2 carrots cut into thin strips, type spaghetti
2 tablespoons of chopped parsley
3 tablespoons of grated Parmesan cheese
3 tablespoons of olive oil
2 tablespoons of butter
2 cloves of garlic, minced
1 tablespoon of all-purpose flour
1 cup of orange juice
Salt to taste
500g of spaghetti
2 carrots cut into thin strips, type spaghetti
2 tablespoons of chopped parsley
3 tablespoons of grated Parmesan cheese
In a small saucepan, heat the olive oil, melt the butter and sauté the garlic
Using a slotted spoon, remove the garlic and reserve
In the same saucepan, add the flour dissolved in orange juice, add salt and cook over low heat until slightly thickened
Cook the spaghetti according to package instructions
When the pasta is al dente (cooked but still firm), turn off the heat, add the carrot and mix gently with the pasta
Drain
Wrap the pasta with the carrot in the warm orange sauce
Sprinkle with reserved garlic, parsley, and Parmesan cheese
Serve immediately.