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Coastal Carrot "Fettuccine" with Sun-Dried Tomatoes and Pumpkin
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Brief Description
Recipe from Amie Valpone with shredded carrots for the "fettuccine" tossed in a tomato sauce and garnished with toasted pumpkin seeds.
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Main Ingredient
carrots
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Category: Main Dish
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
Quick & Easy Vegetarian Gluten-Free Dairy-Free Heart-Healthy
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Notes:
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Posted By: SHCnutrition
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Posted On: Jun 16, 2017
Number of Servings:
Ingredients:
- 2 tablespoons - extra virgin olive oil
- 1 cloves - garlic minced
- 1/2 cups - grape tomatoes quartered
- 2 1/2 tablespoons - basil finely chopped
- 3 - large rainbow or orange carrots peeled
- 1 cups - sun-dried tomato sauce (or can use regular)
- 1/4 teaspoons - sweet paprika
- 1/4 teaspoons - sea salt
- 1/4 teaspoons - freshly ground black pepper
- 2 tablespoons - pumpkin seeds toasted, for garnish
Directions:
1. In a large skillet, heat oil over medium heat.
2. Add garlic and saute until soft and fragrant, about 30 seconds. Add tomatoes and 2 tablespoons of basil; saute until tomatoes burst and release their juices, about 5 minutes.
3. Meanwhile, slice carrots into ribbons, using either a spiralizer or a vegetable peeler (easiest when you hold the carrot down on a flat surface).
4. Add carrots, sun-dried tomato sauce, paprika, salt and pepper to the pan, and cook until carrots are tender, about 10 minutes.
5. Sprinkle with remaining 1/2 tablespoon basil and the pumpkin seeds before serving.l
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