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Coastal Carrot 'Fettuccine'
Published 17 Mar 2016
Category : Low in salt
Type : Main course
Difficulty : Beginner
Directions : 15 minutes
Cooking time : 15 minutes
Price range : Cheap
Ingredients 4 Number of people
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
Directions
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.
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