Rotini with Carrots and Lemon Flavoring

• Serves: 4
• 200 g Rotini
• 1 EL Butter
• 2 Whole Carrots
• .5 TL Lemon (zest)
• 50 ml Water
• 1 TL Lemon (juice)
• 125 ml Milk
• 60 g Parmesan Cheese

1. Cook Rotini in salted boiling water and drain. Set aside. Peel carrots and cut into thin strips.
2. Melt butter in a saucepan. Add carrots and lemon zest. Cook for 2 minutes, stirring constantly. Add water and let mixture simmer for 1 minute. Add lemon juice, continuing to let mixture simmer, stirring occasionally. Add Milk and bring to a boil, stirring constantly.
3. Once mixture has thickened into a sauce, mix with pasta and Parmesan cheese.
4. Rotini