4 tablespoons of olive oil
1 cup of grated carrot, rough-chopped
1 cup of squash (with skin), rough-chopped
1 clove of garlic, minced
2 tablespoons of grated Parmesan cheese
1/2 package of elbow macaroni (250g)
4 tablespoons of olive oil
1 cup of grated carrot, rough-chopped
1 cup of squash (with skin), rough-chopped
1 clove of garlic, minced
2 tablespoons of grated Parmesan cheese
1/2 package of elbow macaroni (250g)
Heat the olive oil over low heat in a medium skillet
Add the carrot, squash, and garlic, cooking for 3 minutes while stirring
Mix with cooked al dente macaroni, drained, and still warm
Serve immediately with grated Parmesan cheese.
