Coastal Carrot “Fettuccine” with Sun-Dried Tomatoes and Pumpkin Seeds from Amie Valpone

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.

This recipe was contributed by Amie Valpone, Founder of The Healthy Apple. Be sure to check out her brand new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body.

Coastal Carrot “Fettuccine” with Sun-Dried Tomatoes and Pumpkin Seeds from Amie Valpone

Print Recipe Pin Recipe

Course Main Dish

Servings 4

Ingredients

  

• 2 Tbsp Extra virgin olive oil
• 1 Clove garlic Minced
• 1/2 Cup Grape tomatoes Quartered
• 2.5 Tbsp Fresh basil Finely chopped
• 3 Large Rainbow or orange carrots Peeled
• 1 Cup Sun-dried tomato sauce Or regular tomato sauce
• 1/4 Tsp Sweet paprika
• 1/4 Tsp Sea salt
• 1/4 Tsp Ground Black Pepper
• 2 Tbsp Pumkin seeds Toasted for garnish

Instructions

 

• 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 burst and 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.