In fact, it is a carrot cut into strips with a peeler for vegetables…. but after frying it with butter, orange juice and in combination with dried tomatoes, nuts, parmesan and parsley, it is a surprisingly delicious combination of flavours, ideal for the main course.

The carrot prepared in this way is also a great appetizer or an addition to meats.

Carrot is a rich source of carotenoids (compounds which are the dyes responsible for the orange colour of carrots and antioxidants). Beta-carotene ensures proper functioning of eyesight, strengthens immunity, as well as supports the treatment of acne and delays the appearance of wrinkles.


  • 4-5 long carrots
  • juice squeezed out of the middle of the oranges
  • rosemary
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • salt to taste


Peel and wash the carrot. Then use the vegetable peeler to cut it to the end into pasta-like tagliatelle strips. Sprinkle everything with oil, add chopped rosemary and mix. In a pan melt butter and add carrot pasta, all a little bit of salt. When the carrot begins to soften, add orange juice to the pan, stir and wait until it evaporates. You can also add a bit of water to avoid burning the dish.

Fry for a while, remembering that the carrot should remain slightly al dente. Put the ready dish on a plate and serve as an addition or add dried tomatoes, sprinkle with chopped parsley, walnuts and parmesan cheese and serve as the main dish.

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Recipe Name
Carrot tagliatelle noodles
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Bartek & Sylwia

SamaSzama is our joint project of an online culinary book, which is to cover the dishes for the whole year. What counts are the ingredients of good quality, great taste but also the simplicity of preparing meals. We hope that you will like our recipes.

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