Creamy Carrot Penne | With Ricotta and Almonds

Peel the carrots and slice them thinly. Finely mince the garlic cloves.

In a dry pan over low heat, toast the flaked almonds for 2-3 minutes until golden brown, then set aside on a plate.

Heat 2 tablespoons of extra virgin olive oil in a deep pan. Add the sliced carrots and garlic, season with thyme, salt, and freshly ground black pepper. Sauté over medium heat for 4-5 minutes.