Glazed Carrots and Runner Beans with Spaghetti Pomodoro Stir carrots into brown sugar mixture. Cut the carrots into diagonal slices or julienne strips. Be sure to decrease the cooking time because the carrots will have more surface area and cook more.

Ingredients of Glazed Carrots and Runner Beans with Spaghetti Pomodoro

  1. Prepare 1 package of Spaghetti.
  2. Prepare of Fresh Tomato pureed.
  3. Prepare 4 of whole garlic.
  4. Prepare 4 Tbsp of Olive oil.
  5. It's 1 cube of seasoning.
  6. You need 2 tbsp of sugar.
  7. You need of Salt.
  8. It's 12-16 cups of boiling water.

Glazed Carrots and Runner Beans with Spaghetti Pomodoro instructions

  1. Allow water to boil. Add half a tablespoon of Olive oil. Add salt and then add spaghetti and cook for 8 minutes..
  2. Set aside and drain the water. Use water to blanch Runner Beans and Carrots then shock in ice cold water. And glazed while stir frying..
  3. Take off Runner Beans and Carrots and allow to cool in a strainer..
  4. Add the rest of the Olive oil. Allow to heat. Add in your chopped garlic season, add salt. Then the Tomato puree. All to cook for 5minutes. Check taste. Add sugar all to cook for another 5minutes. Then add in your spaghetti and cook for another 2-3minutes..
  5. Serve spaghetti with the glazed Carrots and Runner Beans and drizzle some Olive oil atop..

Baby carrots made with a traditional butter and brown sugar glaze. Honestly, what would a holiday be without some kind of glazed carrot on the table? Preparation Melt butter in heavy large pot over medium heat. When the craving strikes, nothing quite beats fresh pasta with a simple fresh tomato sauce. Once cooked, drain the spaghetti and add to the sauce.

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