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Carrot Fettuccine

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

Course Main Dish
Servings 4


  • 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


  • 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.