Coastal Carrot ‘Fettuccine’ Recipe with Sun-Dried Tomatoes and Pumpkin Seeds

In this dish, the “fettuccine” is actually made from carrots shredded into ribbons with a vegetable peeler.I think you’ll be surprised at how much it tastes like the real thing. The sauce clings to the ribbons, giving each bite a delectable, earthy flavor.

 Coastal Carrot ‘Fettuccine’ Recipe with Sun-Dried Tomatoes and Pumpkin Seeds

Serves 4

Ingredients

2 tablespoons extra-virgin olive oil
1 garlic clove, minced
½ cup grape tomatoes, quartered
2 ½ tablespoons finely chopped fresh basil, divided
3 large rainbow or orange carrots, peeled
1 cup Sun-Dried Tomato Sauce
¼ teaspoon sweet paprika
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons pumpkin seeds, toasted, for garnish

Directions

In a large skillet, heat the oil over medium-low heat. Add the garlic and saute until soft and fragrant, about 30 seconds. Add the tomatoes and 2 tablespoons of the basil and saute until the tomatoes burstand release their juices, about 5 minutes.

Meanwhile, slice the carrots into ribbons, using either a spiral slicer (aka spiralizer) or a vegetable peeler (this is easiest when you hold the carrot down on a flat surface).

Add the carrots, Sun-Dried Tomato Sauce, paprika, salt, and pepper to the pan, and cook until the carrots are tender, about 10 minutes. Sprinkle with the remaining ½ tablespoon basil and the pumpkin seeds before serving.

Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of HoughtonMifflin Harcourt. All rights reserved.

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Image: Lauren Volo

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