2 1/2 c. thinly sliced carrots
1/2 c. chopped onion
1/2 c. butter
1 lb. fresh pasta
1/4 c. minced parsley
1/2 c. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper

Saute carrots and onions in butter until tender, but not browned. Cook pasta and drain. Add pasta, Parmesan cheese, salt and pepper to cooked carrots. Toss lightly and serve immediately.