1 pack (1 lb) spaghetti
1 tsp vegetable oil
5 stalks parsley
6 tbsp vegetable oil, or margarine
1 lemon juice
Salt on taste
Peel the onions, and cut into very small cubes.
Peel the carrots, and slice into thin slices, and then into very thin strips.
Wash the parsley, drain, and cut very thinly.
Stir-fry the onions until they turn transparent, then add carrots, and stir-fry together until the carrots become soft.
Boil the spaghetti in salt water as per instructions, then drain.
Stir the spaghetti, lemon juice, and onion-carrots mix together.
Swirl these "nests" with a fork, place on serving dishes, and sprinkle with parsley, and serve.