Health

Coastal Carrot 'Fettuccine'

carrot-fettuccine

Lauren Volo

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/2 cup grape tomatoes, quartered if large
  • 2 1/2 tablespoons finely chopped fresh basil
  • 3 large rainbow or orange carrots
  • 1 cup tomato sauce
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons pumpkin seeds, toasted, for garnish

Preparation


1. Heat oil over medium-low heat in a large skillet. Add garlic and sauté until soft and fragrant, about 30 seconds. Add tomatoes and 2 Tbsp. basil; sauté until tomatoes burst and release their juices, about 5 minutes. Shave carrots into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler.

2. Add carrots, tomato sauce, paprika, salt, and pepper to skillet and cook until carrots are tender, about 10 minutes. Sprinkle with remaining 1/2 Tbsp. basil and garnish with pumpkin seeds before serving.


  • Prep:
  • Cook:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 114
Fat per serving: 8g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 3g
Protein per serving: 2g
Carbohydrates per serving: 11g
Sodium per serving: 505mg
Iron per serving: 1mg
Calcium per serving: 35mg
Recipe adapted from Eating Clean. Copyright © 2016 by Amie Valpone.