Carrot Tops Spaghetti

Carrot Tops Spaghetti

The slightly bitter carrot tops plus the sweet carrots are a perfect combination. This is a vegetarian spaghetti.

Ingredients: 2 servings

Spaghetti (thin type)
150 g
Carrot leaves
From 2-3 carrots
2 small or 1 medium
1 clove (large)
Olive oil
2 tablespoons
Red chili pepper (togarashi)
a little
Parmesan cheese
to taste
a pinch


1. Sprinkle a pinch of salt onto the carrot leaves and (optionally) parboil. Wring out the excess moisture and cut into small pieces.
2. Cut the carrot into thin, long strips (use a slicer).
3. Roughly chop up the garlic and smash with the knife. Slice the red chili pepper.
4. Boil the spaghetti.
5. Heat olive oil in a frying pan and sauté the garlic over low heat until fragrant. Add the chili pepper.
6. Cook the carrot and the leaves. Add the spaghetti and mix. Season with salt and pepper.
7. Optionally top with parmesan cheese.

Story Behind this Recipe

The only vegetables in my fridge were these leafy carrots, so I made this. It's just a recipe off the top of my head.