V0: described, not machine-verified
Pasta with Sautéed Carrots and Peas
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Ingredients
- pasta½ kg
- medium onion1 medium onion
- minced garlic2 cloves
- ground bay leavesa pinch
- Carrot1 carrot
- Peasa handful
- Oil or gheeas needed
- lettuce and arugula for garnishas desired
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 500, protein 15, fat 10, carbs 88, fiber 6, sugar 6
Original steps
- Boil a sufficient amount of water with added salt and vinegar, then add the pasta; leave the pot uncovered until cooked, then drain.
- Sauté the chopped onion, then add the minced garlic and season with salt, pepper, and bay leaves.
- Boil the carrot with a few peas, then pour them over the onion mixture and stir well, then mix thoroughly with the pasta.
- Garnish the top with lettuce and arugula leaves.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking