Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of HoughtonMifflin Harcourt. All rights reserved.
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, givingeach bite a delectable, earthy flavor.
2 tablespoons extra-virgin olive oil1 garlic clove, minced½ cup grape tomatoes, quartered2 ½ tablespoons finely chopped fresh basil, divided3 large rainbow or orange carrots, peeled1 cup Sun-Dried Tomato Sauce¼ teaspoon sweet paprika¼ teaspoon sea salt¼ teaspoon freshly ground black pepper2 tablespoons pumpkin 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 burstand release their juices, about 5 minutes. Meanwhile, slice the carrots into ribbons, using either a spiralslicer (aka spiralizer) or a vegetable peeler (this is easiest when you hold the carrot down on a flatsurface).Add the carrots, Sun-Dried Tomato Sauce, paprika, salt, and pepper to the pan, and cook until thecarrots are tender, about 10 minutes. Sprinkle with the remaining ½ tablespoon basil and the pumpkinseeds before serving.
Know More About The Healthy Apple: