Instructions: In large, heavy nonstick skillet, bring 1 cup water to simmer with garlic slices and olive oil. Cook until almost all water has evaporated and garlic is soft and starting to color.

Bring large pot salted water to boil over high heat. Add pasta and stir to keep separated. While pasta is cooking, cook carrots.

To nonstick skillet with garlic, add 1 cup water, carrots, pinch of pepper flakes and pinch of salt. Stir and bring to simmer over high heat. Continue cooking until carrots are tender and start to caramelize, adding more water if necessary.

When pasta is cooked to al dente, about 7 to 10 minutes, drain in large colander, reserving some cooking liquid.

Add hot pasta to caramelized carrots and toss. Add chopped parsley, Parmesan cheese, salt, and freshly ground pepper, and if necessary, a bit of the cooking liquid to moisten. Serve immediately.

NOTES : This is a warm, soul satisfying dish - and low in fat! The "trick" technique is a "water saute"; i.e. cook the garlic and carrots in water and a small amount of olive oil. Be sure to cook both main ingredients well. When the garlic is cooked in water it mellows the taste considerably so dont be alarmed by the quantity of "the stinking rose." The parsley serves as a natural breath freshener, a good balance, and a great source of vitamin C and beta-carotene. You can use this technique on other vegetables - broccoli, cauliflower, Brussels sprouts and asparagus all do well!

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