List of Ingredients
- 1 LB 8 OZ. of vegetable stock
- 12 OZ. of spaghetti
- 8 of untreated baby carrots (with leaves)
- 4 of pearl onions
- 3 of celery stalks
- Thyme
- Rosemary
- Dry white wine
- Extra-virgin olive oil
- Salt
Method
To make our recipe for spaghetti with fresh herbs, baby carrots and pearl onions, first peel the baby carrots and leave them whole, setting the leaves aside. Peel the onions and cut the celery stalks into rounds. Brown the celery and onions in a large oven-proof saucepan with 3 tablespoons oil for 3 minutes.
Then add the carrots, a few sprigs of thyme and a couple of rosemary sprigs. Adjust the salt to taste and continue cooking for another 2-3 minutes. Add the spaghetti, stirring it with the other ingredients for 1 minute.
Then add one cup of white wine and cook for another minute. Cover with vegetable broth, adding salt if necessary. Cover with a lid and transfer the saucepan to the oven at 400°F.
After baking for 2/3 the time indicated on the pasta package, remove the saucepan from the oven and mix the pasta with the cooking sauce. Bake a little longer and serve the spaghetti with the vegetables. Add fresh thyme and rosemary to taste.