Coastal Carrot “Fettuccine” with Sun-Dried Tomatoes and Pumpkin Seeds Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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

    Brief Description

    Recipe from Amie Valpone with shredded carrots for the "fettuccine" tossed in a tomato sauce and garnished with toasted pumpkin seeds.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 20 min


    Dr. Kara Fitzgerald

    Posted By:


    Posted On:

    June 16, 2017

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