This one’s pretty simple. I found a box of frozen carrot spirals this week and wanted to make a quick dinner, so I sauteed a couple of cloves of garlic in a few tablespoons of olive oil, then added the block of noodles and cooked covered, turning occasionally, until they were thawed, which took about 10 minutes. Then I removed the lid, separated the noodles and let them cook a few more minutes, reduced the heat to low and added about 1/3 cup grated Parmesan, a few sprigs of chopped parsley**, and black pepper*.
Once the cheese is thoroughly mixed in, it’s done.
For a nice presentation, reserve a little of the cheese and parsley to top the noodles.
*store-bought
**from my indoor herb garden
