Prep time: 10 minutes
Cook time: 15 minutes

Shopping List

• 1 lb. carrots
• 1 shallot
• 8 oz. cherry tomatoes
• 1 bunch flat leaf (Italian) parsley
• 1 lemon, preferably organic
• 1 lb. thin spaghetti, preferably unenriched

Pantry Items

• 6 cloves garlic
• Extra-virgin olive oil
• Red pepper flakes

Tools

• Measuring cups & spoons
• Mixing Bowls
• Spatula
• Tongs
• Chef’s Knife
• Vegetable Peeler
• Grater
• Heavy Skillet
• Large Stockpot or Pasta Pot
• Strainer

Suggestions

• Wine: Your favorite red
• Dessert: Fresh seasonal fruit

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put it over high heat
  • Open the wine, have a glass, take a breath
• Prep
  • Peel and dice the garlic
  • Peel the carrots
  • Peel and thinly slice the shallot
  • Wash and cut the cherry tomatoes in half
  • Wash and pat dry the parsley, pluck 1 cup leaves
• Start Cooking
  • When the water boils, put the pasta in the water and cook until it is al dente, which will take 7-12 minutes.
  • Put 1/3 cup olive oil, the garlic, and 1/4 tsp. red pepper flakes (if you’re using these and we recommend you do) in the skillet over medium heat, stir, and cook until the garlic just begins to turn golden – this will take 5 to 6 minutes.
  • While these are cooking, grate the carrots (on the small holes) into a bowl. You can do this in a food processor if you have the small holed grating blade.
  • Check the garlic. If it is turning golden, remove the pan from the heat and pour the mixture into a large, heat-proof serving bowl.
  • Go back to the salad. Add the shallot to the carrots, then squeeze the juice from half the lemon over them and toss.
  • Drizzle 3 tbsps. olive oil over the carrots, and toss, toss, toss.
  • Season the carrots with salt and pepper. If they need more lemon juice or oil, add and toss some more.
  • If there are any parsley leaves left in the bunch, pluck and coarsely chop a decent handful. Add to the carrots along with the cherry tomatoes, and toss, toss, toss. Season, and take to the table.
  • Check the pasta. If it’s al dente, drain it and remember to save some cooking liquid.
  • Add the pasta to the olive oil and garlic in the bowl and toss it like crazy. If it seems dry, add cooking water 1 tbsp. at a time, tossing each time, until it’s perfect. Season it.
  • Quickly and coarsely chop the 1 cup parsley leaves and add to the pasta. Toss and take it to the table. Don’t forget the wine.
  • Dinner is ready – Mangia!

Wow that was fast, let’s eat!

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