- 700 g vegetable broth
- 350 g spaghetti
- 8 baby carrots with leaves
- 4 borettane onions
- 3 celery stalks
- dry white wine
- extra virgin olive oil
To prepare the recipe for aromatic spaghetti with carrots and onions peeled baby carrots, keeping the leaves and leaving them whole. Clean the spring onions. Cut the celery stalks into slices.
saute celery and spring onions in a large saucepan that can go into the oven with 3 tablespoons of oil for 3 minutes, then add the carrots, a few sprigs of thyme and a couple of sprigs of rosemary, season with salt and continue cooking for another 2 -3 minutes.
Add spaghetti, let them flavor for 1 minute, then blend with 1 glass of white wine and cook again for 1 minute; cover with the broth, season with salt, put the lid on and put the saucepan in the oven at 200 ° C; after 2⁄3 of the time indicated on the spaghetti package, take out of the oven, mix the pasta with the cooking sauce, put in the oven again and finish cooking.
serve spaghetti with vegetables, topping as desired with fresh thyme and rosemary leaves.